Sugar Cookie Sangria

4 cups Moscato (Bucket List)
1 cup Gingerbread Spiced Rum (Captain Morgan)
2 cups Vanilla Vodka
1 cup Amaretto

30 minutes before serving add whole cloves and a cinnamon
stick. Rim your glasses with a sugar/ground cinnamon mixture before serving.

Note: After about 4 hours, if there is any sangria left, remove the clove and cinnamon sticks
as they’ll greatly alter the flavor.

Makes 1/2 gallon of sangria

Note: After about 4 hours, if there is any sangria left, remove the clove and cinnamon sticks
as they’ll greatly alter the flavor.

Apple Farmer Sangria

This fall sangria was inspired by a recipe in the book ‘Seasonal Sangria’ by Dominique Devito – Fall Farmer on page 60 – which I added my own twist to.

Apple Farmer Sangria Ingredients

The ingredients used in Apple Farmer Sangria: apple vodka, red wine, apple brandy, apple bourbon, apple cider, apple liqueur, apples, and the cook book Seasonal Sangria

3 bottles of red wine (La Farnacha Salvaje de Moncayo, Proyecto Garnachas from Binnys)
2 bottles apple cider (50 fl oz, Martinelli’s Cider)
3/4 cups apple brandy (Hartley Apple VSOP)
3/4 cups apple vodka (Smirnoff Green Apple)
1/2 cup apple liqueur
1 cup apple bourbon (Jim Bean)

2 red apples
2 green apples
cinnamon sticks

Let sit at least 4-5 hours before serving.
*If keeping more than 2 days remove the cinnamon sticks.

Makes just shy of 2 1/2 gallons of sangria

Summer Shandy Sangria

12 cups if white wine (moscato)
12 cups of lemonade
12 cups of beer (Lemon Pilsner)
3 cups of lemoncello

Sliced lemons wheels

Let sit at least 4-5 hours before serving.
If you want more of the beer tang/carbonation then don’t add it in the beginning and wait until right before you serve it.

Makes just shy of 2 1/2 gallons of sangria
*This one is very easy to scale! Basically equal parts wine, lemonade, and beer. Then 1/4th of lemoncello.

Strawberry Citrus Sangria

This was one of my favorite sangrias. Sooo yummy and light tasting ❤

3 bottles Strawberry Blush wine from Cedar Creek Winery
1 bottle Strawberry Lemonade juice (64 fl oz)
1 bottle Kiwi Strawberry juice (Juicy Juice, 64 fl oz)
2 cups Lemon Vodka (Deep Eddy)

1 large lemon

Let sit at least 4-5 hours before serving.

Makes around 2 1/2 gallons of sangria


Malbec Sangria

4 bottles of Malbec (Red Diamond 2017)
1 bottle of  Beguiling Black Cherry Moscato (Afternoon Delight)
1 bottle of Black Spiced Rum (Captain Morgan)
1 bottle of Cranberry Concorde Grape juice (Ocean Spray)

1 batch of strawberries
4 cinnamon sticks
*I wanted to add black cherries but they were out of season

Add all ingredients and let sit overnight preferably, but at least 4-5 hours before serving.
You’ll need a 2 1/2 gallon container for the sangria.


*You’ll note the picture has Oranges and Limes in with the sangria. I added them, but after letting it sit overnight I preferred the flavor before they were added. It is a personal opinion/taste, so feel free to add them in or try your own fruit mixture.

Christmas Morning Punch (the adult version)

2 bottles of Riesling (Chateau Ste Michelle)
2 bottles of  Moscato (Grape & Vine and Sar Bee)
4 cups of Cranberry juice *not cocktail* (Nature’s Promise Naturals)
4 cups of Orange juice (Tropicana Pure)
2 cups Pineapple juice (Dole)
1 1/2 cup Chambord
1 cup Sweet Vermouth
1 cup Vodka (American Harvest)
5 (8 fl oz) cans Ginger Ale

1 Orange, sliced into rounds
1 bag of Cranberry

Add all ingredients except for the Ginger Ale soda. Let sit overnight preferably, but at least 4-5 hours before serving. Right before serving add the soda and stir. This sangria will need to be stirred throughout the night as the ingredients separate.

You’ll need a 2 1/2 gallon container for the sangria.


This Sangria was inspired by a picture I saw on Facebook (below). Initially I planned to only make 1 gallon since we’re not heavy drinkers, however I took the picture at face-value and actually bought real cranberry juice. Which made this sangria incredibly tart! But us humans are adaptable creatures, especially when it comes to alcohol, so I transferred the mix to my larger container and raided our liquor cabinet. It turned out pretty yummy!!!

I haven’t tried this myself yet, but if you’d like a 1 gallon (lower alcohol content) batch I suggest the below recipe. If you do let me know how it turns out!

1 bottle of Riesling
4 cups of Cranberry cocktail
4 cups of Orange juice 
2 cups Pineapple juice

1 Orange, sliced into rounds

Fill your glass 1/3 with Ginger Ale and the rest with the sangria mixture.

Nick & Kristin’s Wedding Sangria (aka Raspberry Lemonade Sangria)

4 bottles of Reisling (Barefoot)
1 bottle (59 fl oz) of Raspberry Lemonade (Organics)
2 cups (Bacardi) Raspberry White Rum – actually slightly over 2 cups, I used what was left in my bottle
1 bottle Lemon/Lime Soda (Sprite)

1 Lemon
2 Limes
1 container of Raspberries
1 container of Blackberries
1 container of Strawberries

Add all ingredients except for the lemon/lime soda. Cut up the lemon and limes into wheels. Slice off the tops of the strawberries and cut in half. Leave the raspberries and blackberries whole or they’ll clog up your pour spout.
Let sit overnight preferably, but at least 4-5 hours before serving. Right before serving add the lemon/lime Soda, the whole bottle won’t fit, so just pour in as much as you can. Stir.
(if you need to stretch the sangria you can always add the rest of the lemon/lime soda as people drink down the sangria)

You’ll need a 2 1/2 gallon container for the sangria.


Grapefruit Citrus Sangria

4 bottles of Moscato (Barefoot or Flip Flop)
1 bottle of White Zinfandel (Beringer)
1 bottle of Sangria Blanco (Yellow Tail)
1 bottle (59 fl oz) of Ruby Red Grapefruit Juice (Florida’s Natural)
1 small bottle (12 fl oz) (Rose’s) Sweetened Lime Juice
1 cup Vodka
1/2 cup Tequila
Lemon/Lime soda

1 Grapefruit
1 Orange
1 Lime

Add all ingredients except for the lemon/lime soda. Let sit overnight preferably, but at least 4-5 hours before serving. When serving fill the glass half with lemon/lime soda and half with sangria.

You’ll need a 2 1/2 gallon container for the sangria.
*This recipe will serve a large group as you’re really making 5 gallons worth of sangria when you do the 50/50 mixture of sangria to soda.


Butterbeer Sangria

I stumbled across an almost empty bottle of butterscotch schnapps way in the back of my liqueur cabinet – probably a leftover from when my mom purged hers and gave me a weird mix of liqueurs (there is a banana schnapps from that same event that’s tickling my brain for a banana split sundae sangria – so keep a lookout on future posts).  Then, while in Cedarburg, WI this weekend the husband and I wandered into a moonshine store that had butterscotch moonshine on sale…. well the nerd part of my brain took over and demanded I try my hand at butterbeer inspired sangria.

I did a lot of research for this recipe; there is nothing out there like it so I looked at multiple butterbeer recipes (both alcoholic and kid-safe) as well as sugar cookie recipes. The creator of Universal’s secret official Butterbeer recipe, Steve Jayson, said “It had to taste unfamiliar, yet soothing and smooth. I thought of those soft butter cookies, or butterscotch, and that’s what the recipe is based off of.” so that’s what I too aimed for. And, since we’re talking about sangria, it needs wine and some fruit. 😉

1 bottle of Chardonnay
4 cans of Cream Soda
1/2 cup of Spiced Dark Rum (Captain Morgan)
1 1/2 cup of Butterscotch Moonshine (Ole Smoky Moonshine)
Just over 1/2 cup Butterscotch Schnapps (because that’s what was left in the bottle, lol)
1 teaspoon Vanilla Extract (Penzeys)

Homemade Simple Syrup (instructions are below):
1 cup raw cane sugar
1 cup water
2 cinnamon sticks
1 teaspoon sea salt
4 tablespoons butter

2 Pears, sliced into rings
1 Cinnamon stick

Makes about 1 gallon of sangria


Simple Syrup directions:

I had never made simple syrup before so I used guidelines from The Pioneer Woman.

Put 1 cup of sugar and 1 cup of water into a sauce pan, heat on medium until sugar is dissolved and edges start to simmer. Remove from heat, add 2 cinnamon sticks and let cool.

Once cool add salt and reheat on medium until dissolved, remove from heat and let cool a bit.

Melt butter. Take simple syrup and put back on medium heat, add butter, stir and heat until simmers at edges. Remove from heat and let cool.

Strain through a cheese cloth.


Add all the liquid ingredients. I got some foam at the top from the carbonation and butter mixing, but that added to the look, lol. Add sliced pears and cinnamon stick. Let sit for at least 4 hours, overnight if possible.

WARNING: This is a very sweet sangria!

I feel like there are still some tweaks that could be made to make this better. Maybe a different wine or a different brand of cream soda… I’ll keep you updated if/when I make a new batch. Let me know in the comments below if you’ve made your own version and how it turned out!

Serving idea: make a sangria float! Put a small scoop of vanilla ice cream in the glass with the sangria.

IMG_20180609_144449311_HDR (2)

Tropical Sake Sangria

This was another recipe inspired by trying to use up what’s in my cabinet. Ages ago I bought a case of Afternoon Delight Moscato on Groupon on a whim. They were way too sweet for my tastes (and I like sweet fruit wines), however they make great additives to sangria.

Amazing with sushi, this is a strong but surprisingly light sangria.

1 bottle of Pinot Grigio (Cedar Creek)
1 bottle of Mango Moscato (Afternoon Delight)
2 bottles of Sake (Gekkeikan, Traditional)
1 bottle (32 oz) of Pineapple Mango juice (Tropicana Essentials Probiotics)
1 bottle (32 oz) of Mango juice (Goodbelly)
1 bottle (32 oz) of Orange Mango juice (Santa Cruz Organic)
1 1/4 cup of Triple Sec

2 Oranges, sliced into rings
1 Pineapple, sliced into rings

This sangria will need to be stirred before serving as the juice separates.

Makes about 2.5 gallon of sangria