Cocktails & serving · The home kitchen
Red or White Sangria
A single-glass sangria is useful when you want fruit-infused wine without committing to an entire pitcher. This home adaptation of Beiruty’s red-or-white option combines dry wine, a small measure of brandy and freshly cut fruit. Red wine works especially well with orange and apple; white wine can use the same base with peach replacing part of the apple. A short refrigerator rest lets the flavors meet while keeping the fruit lively. Choose a wine you enjoy drinking on its own, since fruit and brandy should complement its character rather than conceal it.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Red or White Sangria recipe
- Serves
- 1
- Prep
- 7 min
- Cook
- 0 min
- Rest / chill
- 30 min
- Total
- 37 min
Ingredients
- 120 ml dry red wine OR dry white wine
- 15 ml brandy
- 30 g orange, cut into small pieces
- 30 g apple, cored and diced; substitute peach for white sangria if desired
- 5 ml simple syrup (1:1 sugar and water by weight), optional
- 60 g ice cubes
- For homemade simple syrup: 20 g granulated sugar and 20 ml warm water (makes about 30 ml; measure only the syrup quantity listed above)
Method
If making the syrup, stir 20 g sugar into 20 ml warm water until completely dissolved. Cool for 5 minutes, then measure the quantity specified in the ingredients; reserve the unused syrup separately. Ready-made 1:1 simple syrup can be used instead.
Wash the fruit, remove seeds and core, and cut it into small bite-size pieces.
Place the fruit, wine and brandy in a small covered jar. Stir in the optional syrup only if the wine and fruit taste too sharp.
Refrigerate for 30 minutes so the fruit can flavor the wine.
Pour the fruit and liquid into a large wine glass over the ice. Serve with a small spoon for the fruit.
Make it your own.
- Use firm fruit so it remains pleasant to eat after infusing.
- Add ice only at serving time to avoid diluting the wine during its rest.