Red Sangria

By Chef Geoffrey Zakarian

Just for insiders, Chef Geoffrey Zakarian shares his recipe for a Red Sangria, a Spanish-inspired medley of fresh fruit flavors mingled with the gorgeous taste of a bright red wine. This festive cocktail is great with Spanish Tempranillo, but we recommend a more full-bodied lush approach with our George Phillips Red Blend.


2 bottles fruity red wine, such as Beaujolais

1 cup orange liqueur, such as Grand Marnier

1 cup brandied pitted cherries

1 cup sliced fresh peaches or nectarines

1 cup fresh raspberries

1/4 cup elderflower liqueur, such as St-Germain

Zest of 1 lemon

1/2 bottle cava

Fresh mint, for garnish


Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet.

Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours.

Just before serving, pour in the cava and stir very gently.

Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint.