Sangria 3 Ways

With the hustle and bustle of the holiday season it can be hard to maintain a balanced diet. It’s not often we stop and think “did I eat enough fruits and vegetables today?” while we’re pulling an energizer bunny at 4 different holiday functions in the span of 10 hours; not to mention the plethora of delicious non-vegetable options within our reach.

Enter: Sangria – the most effective way to get your recommended serving of fruits over the holiday season. Stay with me people, this idea is gold. Who doesn’t want to eat boozy fruits while sitting around the Christmas tree explaining to your family that you WILL eventually get married or acknowledging that despite having a university degree, you still remain unemployed.

Sangria is arguably the most malleable cocktail, making it easy to adjust to your personal taste; plus you can make it festive with the addition of cranberries or mint –  how versatile! I’ve curated a few of my favourite renditions of what should probably be the official cocktail of all holidays.

Note: Wine = Jacob’s Creek Moscato or any other white wine (a Riesling might be nice, I’m not really sure – I usually drink Whisky)

The One You Can't Live Without

In a large pitcher mix:

  • Approximately 500ml of white wine
  • 5oz of Vodka (I prefer Silent Sam, but Tito’s Handmade has the same effect)
  • 3oz of Triple Sec (adjust to your liking)
  • Fruits such as chopped apples, grapes and oranges

Stir to combine and let sit until ready to serve

Before serving, fill pitcher with orange juice and top with Sprite/7Up


The One with Peaches

In a large pitcher mix:

  • Approximately 750ml of white wine
  • 500ml of Elderflower liquer or cordial
  • 3oz of Triple Sec/Cointreau
  • 2 to 3 peaches, sliced
  • Handful of raspberries
  • Handful of strawberries, halved

Stir to combine and let sit until ready to serve

Serve in a glass with ice


The One Without Wine

In a large pitcher mix:

  • 250ml of apple juice
  • 3oz apple brandy
  • 750ml of hard apple cider (think Somersby or Strongbow)
  •  2 apples sliced thinly

Stir to combine and let sit until ready to serve

Serve in a glass with ice

FoodSamantha MacKinnon