The “Mom” referred to here belongs to well-known mixologist Tony Abou-Ganim. After drinking a glass or two of this boozy yet balanced strawberry-scented sangría, it’s understood from whom Tony got his cocktail know-how.
This recipe was featured as part of our Wine Cocktails photo gallery.
- Yield: 24 drinks
- Difficulty: Easy
- Total: 10 mins, plus chilling time
- Active: 10 mins
- 2 (750-milliliter) bottles Spanish red wine, such as Rioja
- 12 ounces Cognac, such as Hennessy
- 12 ounces orange liqueur, such as Cointreau
- 12 ounces freshly squeezed orange juice
- 8 ounces Simple Syrup
- 2 cinnamon sticks, broken
- 3 to 4 medium lemons, cut into thin wedges
- 3 to 4 small oranges, cut into thin wedges
- 12 strawberries, sliced
- 12 to 24 ounces lemon-lime soda (optional)
- Place the wine, Cognac, orange liqueur, orange juice, simple syrup, and cinnamon sticks in a 4-quart container and stir to combine. Add the fruit and stir to combine. Cover and refrigerate overnight or up to 2 days.
- Fill a pitcher two-thirds full with ice. Pour the sangría into the pitcher (depending on the size of your pitcher, you may have some sangría left over) and top with the desired amount of soda, if using. Add some of the soaked fruit to garnish and stir to mix.
- Serve over ice in an Old Fashioned glass or wineglass, and garnish with some of the fruit.