Spanish Sangria

Dry red wine, brandy and triple sec, mixed with orange juice, lemon and lemonade concentrate, left overnight with citrus rounds and cherries so the flavours meld. Add fizzy water at the end for a livelier glass.

Total time: 8 hr 5 min
Servings: 9

Naturally sweet twist
Fruity & mellow

Large wine glass of dark red sangria with orange and apple slices and ice, a potted plant in the background — Sour meets Sweet Magic

Ingredients

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½ cup brandy
¼ cup lemon juice
⅓ cup frozen lemonade concentrate
⅓ cup orange juice
1 (750 ml) bottle dry red wine
½ cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
8 maraschino cherries
2 cups carbonated water
2–3 Richberry halves

How to Make It

Mix
In a large pitcher or bowl, stir together the brandy, lemon juice, lemonade concentrate, orange juice, red wine and triple sec.
Add fruit and rest
Float the lemon, orange and lime rounds and the cherries on top, then refrigerate overnight.
Add fizz
For a sparkling sangria, stir in the carbonated water just before serving.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.