Sangria

The world’s easiest sangria recipe skips the basic red wine, brandy, and liqueur and opts instead for sweet vermouth and fresh summer fruit.

Yeah, you're going to want to double this recipe.

We like to think of this refreshing sangria as spa water but with a little buzz!

Just because this is an infused mixture of wine, brandy, and orange liqueur doesn’t mean you can just throw anything in there and expect it to taste good. Use spirits you’d be happy to sip on their own. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

There's no shame in sangria. Unless it's bad sangria.

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.

A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.

This lightly spiced sangria is packed with green apple and citrus flavor.

This white sangria recipe can definitely be tweaked to your taste—throw in what you like.

This red wine sangria recipe is so good, you might want to make a double batch.

This sweetly refreshing summer cooler contains no alcohol, but the wild-berry tea and pureed strawberries give it that sangria color. For guests who prefer their beverages a bit more spirited, B. Smith recommends adding white Muscat or light rum to taste.

There’s no such thing as the perfect large-format cocktail…wait. Classic Spanish sangria has entered the chat.

Combining favorite fall fruits and spices with sparkling cider, rum, and wine gives sangria a refreshing new spin.

Sangria often veers too far on the side of sugary. Grilled stone fruit adds a natural caramelized sweetness to the drink, and lends a smoky char to tame it down.

On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.

St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the red option in a special red, white, and blue Sangria series. Dubonnet takes center stage in Frizell's Sangria but is a supporting player in many classic cocktail recipes, including the gin-based Dubonnet cocktail (also known as the Zaza). It's an aperitif wine that Frizell says is similar to vermouth and has been popular in French cafés since the 19th century.

St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the white option in a special red, white, and blue Sangria series. For this Caribbean-inspired pitcher drink, Frizell recommends using good white rum or, even better, a mix of white rum and aged rum. "A funky aged Jamaican rum, like Smith & Cross, will add a profound depth of flavor to the mix," he notes. For the wine, Frizell says to use a young unoaked white, such as a Sauvignon Blanc or a dry Riesling.