Mexican Sangria Recipe

Mexican Sangria

The Spruce / Carmen Martinez Banus

Prep: 15 mins
Cook: 0 mins
Refrigerate: 8 hrs
Total: 8 hrs 15 mins
Servings: 15 servings
Nutritional Guidelines (per serving)
186 Calories
0g Fat
27g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 15
Amount per serving
Calories 186
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 9%
Total Sugars 21g
Protein 1g
Vitamin C 61mg 307%
Calcium 49mg 4%
Iron 1mg 3%
Potassium 276mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sangria is a traditional Spanish drink that combines wine with fruit, a little sugar, and one or more spices. It was introduced to the U.S. at the World's Fair in New York in 1964, and the rest is history. It's now one of the most popular party drinks in America and around the world as well.

Vineyards reigned supreme in Spain during the early centuries BCE. Invading Romans found miles of nicely maturing grapes here around 200 BCE, and they began importing Spanish wines, particularly the superior red wines when tensions between the countries settled down. Spanish wines were introduced to the rest of Europe, and sangria was soon to follow. 

The wine is sangria's most critical ingredient, and it's the basis for this drink's origin. Water wasn't always safe to drink in those days, and the alcohol in the wine could be trusted to banish any bacteria. Then someone got the inventive idea of adding fruits and spices to the wine to liven it up. Technically, the Spaniards referred to any wine punch as sangria, and versions of the popular drink have proliferated since then. Most include brandy, but you can experiment with different liquors and even a variety of fruits, juices, and spices. 

This Mexican version of sangria is a fruity concoction with a higher alcohol level that makes it great for pairing with spicy foods. Always use a decent wine when making sangria because the wine will be the drink's most prominent flavor. Tradition calls for red wine. 


  • 1 bottle red wine (preferably a Spanish vintage, such as a Rioja)

  • 1 cup Grand Marnier, Cointreau, or Triple sec

  • 1/2 cup brandy

  • 1 cup orange juice

  • 1 orange, cut into wedges, plus more for garnish

  • 1 lime, cut into wedges, plus more for garnish

  • 1 cup pineapple chunks, drained

  • 2 (4-inch) sticks of cinnamon, optional

  • 24 ounces lemon lime soda

Steps to Make It

  1. Gather the ingredients.

  2. Place wine, orange liqueur, brandy, orange juice, orange, lime, pineapple, and cinnamon (if using) in a large pitcher.

  3. Stir to combine. Cover pitcher with plastic wrap and refrigerate for several hours or overnight.

  4. Stir in lemon-lime soda and top off with ice when ready to serve.

  5. Pour the sangria into suitable glasses, straining out fruit.

  6. Garnish each glass with a wedge of orange or lime. 


  • Any pitcher will do, but a traditional sangria pitcher will add flair to your party and serve a purpose—these pitchers have a pinched lip specifically designed to prevent fruit and other solids from spilling out into the glasses. 

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