Sangria is like the casserole of the cocktail world. It can be made countless different ways depending on what’s in your liquor cabinet and fruit drawer. It’s not often that I repeat a recipe but my husband and I whipped up a Blood Orange Sangria this weekend that was so good, we’ll definitely be making it again.
With a fresh, tropical taste, it’s the perfect drink to sip on the patio all summer long. Let’s check out the recipe:
Blood Orange Sangria
Yields a party-sized jug
You’ll need:
- 1 bottle (750 ml) Moscato wine
- 2 bottles (750 ml) sparkling Moscato wine
- 6 ounces (175 ml) Triple Sec
- 6 ounces (175 ml) Peach Schnapps
- 1 can (335 ml) orange flavoured sparkling water
- 2 cans (670 ml) lime flavoured sparkling water
- 1 blood orange, sliced
- 2 handfuls fresh or frozen mango, sliced
- 1 handful fresh or frozen pineapple, sliced
Directions:
Pour the single bottle of Moscato wine into a party jug along with the Triple Sec, Peach Schnapps, blood orange, mango and pineapple.
Good things come to those who wait, so I highly suggest covering the pitcher and refrigerating it for between 1 and 8 hours. This step isn’t necessary, but will help make a more flavourful cocktail.
Right before serving, add the two bottles sparkling Moscato and top off the pitcher with the orange and lime soda water to add some fizz. Serve over ice and enjoy!
Swoon-worthy Sangria Supplies
Want to serve up your Blood Orange Sangria in Style? Check out this fabulous barware!
Happy sipping! And check out my Grapefruit Rosé Sangria and Vodka Pomegranate Lemonade if you’re looking for other great summer drinks.
Xo Holly Hunka
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