My husband and I recently had the opportunity to sneak away for a parents-only vacation in Kansas City and decided to grab kidless cocktails after arriving on what felt like of the hottest day I’ve ever experienced in my life. The house-made Sangria on the menu immediately caught my eye. Refreshing, lightly sweetened, and full of fresh fruit, it sounded like just the thing to cool off with and relax. I told the bartender, “I’d like a glass of your Sangria, please!” then she honest to God looked around, leaned in, and whispered, “Trust me, you don’t.” #GIRLSGIRL! Turns out it was basically Koolaid with wine — an overly-sugary version of the refreshing, summery cocktail that’s supposed to have just a kiss of sweetness. I ordered a mojito instead and all was right with the world. That said, I was still thirsty for a taste of wine punch after returning home so I whipped up my easy, go-to Best-Ever Sangria to enjoy then share with you!
Easy Homemade Sangria
Red wine is mixed with fresh fruit, rum, and fizzy ginger ale to create a light and mega-refreshing cocktail. I think people hear the word “Sangria” and think “complicated.” Some Sangria recipes can be complicated — calling for a few different liquors and mixers — but this recipe is incredibly easy and calls for everyday ingredients (yes, including ginger ale. Just call this my Midwestern-forward version of Sangria!) Plan ahead when making this recipe because it does need to sit in the fridge for several hours or up to overnight before serving. Your patience will be rewarded on your first refreshing sip of Best-Ever Sangria!
How to Make this Recipe
Start by adding a bottle of merlot or cabernet into a pitcher along with a sliced lemon and orange plus white rum. Merlot isn’t a wine I typically drink by itself, but it’s fantastic in Sangria. Did you know: the movie Sideways basically demolished Merlot sales in the US for years and years after it was released? I, for one, AM drinking Merlot! Muddle the lemon and orange slices with a big spoon then stash the pitcher in the refrigerator for at least several hours or up to overnight. Do not skip this step because the flavor of the wine is totally different at this point vs after sitting and marinating in the fresh fruit and rum.
When it’s time to serve, add ginger ale then stir gently to combine. Again, I know this is not a typical addition to Sangria, though a friend’s mom makes her version with ginger ale and it’s really so delicious. It adds the perfect amount of sweetness and a subtle, satisfying fizz.
Pour the Sangria over ice then add all kinds of fresh fruit add-ins. My favorites are sliced strawberries, blueberries, and frozen grapes which keep your drink cold but don’t dilute it like ice cubes. Like this recipe? Share it with friends! Whip up a refreshing pitcher to enjoy under the setting sun!
