Champagne Sangria Recipe

Segment mandarins

Peel mandarins or clementines and separate into segments. Remove any seeds and cut larger segments in half so fruit pieces are bite-sized. Place the segments in a large pitcher.

Add 2 thin orange slices to the pitcher for infusion and later garnish.

In the pitcher with fruit, pour in the mandarin Absolut vodka (4 oz), the Chopin sparkling/clear vodka (4 oz), and Grand Marnier XO (2 oz).

Add the fresh mandarin juice (6 oz) to the pitcher. If you prefer sweeter sangria, add the optional simple syrup (1 oz) and stir gently to combine.

Gently muddle the fruit in the pitcher 4–6 times with a wooden spoon or muddler—just enough to release some juices and aromatics without completely pulverizing the fruit.

Cover the pitcher and refrigerate for at least 30 minutes, up to 2 hours. This allows the spirits and liqueur to marry with the fruit. Do not chill for too long (over 4 hours) to preserve the effervescence when you add champagne.

Just before serving, add the chilled Brut Champagne (24 oz) to the pitcher. Stir gently once to combine. Taste and adjust sweetness with a splash more simple syrup if needed.

Add ice to a large serving bowl or to individual glasses. If using a punch bowl, place large ice blocks in the bowl to avoid diluting the sangria quickly.

Ladle or pour the sangria into ice-filled glasses, making sure each serving receives some fruit segments.

Garnish each glass with an orange wheel and a sprig of fresh mint. Serve immediately.