Our Best Sangria Recipes

Justin Chapple, Food & Wine's resident Mad Genius, uses a Bundt pan to make the ice ring for his delicious rose-and-rum sangria.

Although Spaniards and Portuguese have been drinking sangria for centuries, the brandy-spiked drink didn't make an official appearance in the United States until 1964, at the World's Fair in New York City.

Lynnette Marrero created this delicate sangria with St-Germain, an aromatic elderflower liqueur that's delicious with a tropical-fruit-inflected Sauvignon Blanc.

This sake-based punch from chef Helene Henderson is refreshing and spicy thanks to an easy-to-make jalapeño syrup.

The Spanish drink sangria draws its name from the blood-red color of its traditional red wine base. This stripped-down version gets its rich golden hue—and zingy flavors—from white wine, fresh-squeezed orange juice and a kick of brandy.

Chef Andrew Zimmerman created this Spanish sangria for the summer with vodka instead of brandy.

"Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they're always a little sweeter than he likes," says chef Bill Kim. Kim's fruit-filled sangria is a bit sweet, yes, but it's also refreshing, thanks to the lemon juice.

Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.