• 1 bottle Spanish red wine (Rioja)
  • 1/2 cup brandy
  • 1/2 cup Cointreau
  • Juice of 1/2 a lime
  • 1/4 cup superfine sugar
  • 1 orange, zested and juiced
  • 1 orange, sliced into thin rounds
  • 1 lemon, sliced into thin rounds
  • 1 firm peach, pitted and diced
  • 1 Granny Smith apple, cored and diced
  • 1 cinnamon stick
  • 1 liter club soda (optional), chilled


  1. In a large pitcher or bowl, combine the red wine, brandy, cointreau, lime juice and superfine sugar. Stir until the sugar dissolves in the liquid.
  2. Using a peeler, carefully peel the zest of one orange into large strips. Add the orange zest to the wine mixture. Cut the zested orange in half and squeeze the juice of the orange into the wine mixture.
  3. Slice the remaining orange and one lemon into thin rounds. Add the citrus slices to the pitcher.
  4. Pit and dice one large firm peach. Add the peach to the pitcher. Core and dice one large Granny Smith apple. Add the apple to the pitcher.
  5. Add a stick of cinnamon to the pitcher, and stir all of the ingredients together. Refrigerate the sangria for 3 hours or overnight in order to allow the flavors to develop.
  6. Right before serving, add the club soda to the pitcher of sangria. Ladle the sangria mixture into glasses, garnish with a slice of citrus fruit and serve.