Spiked Sangria Recipe

Prepare fruit

Wash the strawberries, raspberries, orange, lemon, and lime. Hull and quarter the strawberries. Slice the orange, lemon, and lime into thin half-moons (reserve 6 slices of orange for garnish).

Muddle

In a large pitcher (at least 2 liters), add the hulled strawberries, raspberries, and about half of the orange, lemon, and lime slices (reserve the rest for visual layers). Add the simple syrup and muddle gently with a muddler or the back of a wooden spoon until the berries are broken down and juices are released but not completely pureed (about 20–30 seconds).

Pour in the entire bottle of 7 Moons Red Blend (750 ml), the Deep Eddy Ruby Red (200 ml), and the Amaretto (120 ml) into the pitcher with the muddled fruit. Stir gently to combine so the wine and spirits incorporate with the fruit juices.

Add the fresh orange juice (120 ml) and an additional 60 ml simple syrup if you prefer sweeter sangria. Taste and adjust: add up to 30 ml more syrup if needed. Stir to combine.

Cover the pitcher and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the flavors to marry. Sangria can be made up to 24 hours ahead (add ginger ale just before serving to retain fizz).

When ready to serve, add ice cubes to the pitcher or to individual glasses. Pour in the ginger ale (about 600 ml) and stir gently to combine. Taste and adjust brightness with a squeeze of additional lemon or lime if desired.

Pour sangria into glasses, making sure each glass gets pieces of muddled fruit. Garnish each glass with reserved orange slice and a mint sprig. Serve immediately.