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Aphrodisiac foods expert Diane Brown proves sangria isn’t just for summer. Her Triple Citrus Sangria is a sexy batch drink that blends red wine with three kinds of citrus to create a cocktail that brightens even the coldest evening. It’s the kind of drink you want to share fireside when the nights turn long and slow.

Table of Contents

How do you make sangria?

Sangria traces its roots to the mulled wines of ancient Greece and Rome, but today’s version is far more refined.

Traditional ingredients

Modern sangria is Spanish at heart, typically made with a red wine like Spanish Tempranillo and plenty of citrus. Diane’s recipe stays close to tradition. If you’ve ever wondered what’s in sangria, most recipes start with red wine and fruit, then add a splash of fruit juice, soda water or brandy for balance.

Americans didn’t fall for sangria until the 1964 World’s Fair in New York City, when Spain’s pavilion made it the drink of the moment. From there, it became a global favorite.

Though it began as a red wine cocktail, sangria now comes in white, rosé and sparkling variations.

For this version, Diane uses California Valencia oranges for a tart, tangy twist. The drink layers classic aphrodisiacs like cinnamon, citrus, brandy and red wine for a mix that’s as sensual as it is refreshing.

This recipe serves eight, but you can easily double it for a larger gathering. Just make sure you have a pitcher big enough to hold all the fruit, wine, and brandy. The extra time to infuse only deepens the flavors, making each sip a little warmer, a little more indulgent, and perfectly suited for lingering conversations on long winter nights.

What wine should you use in sangria?

If you’re wondering what’s the best red wine for sangria, Diane suggests going with an inexpensive Spanish red like a low-tannin Garnacha like this one or a lush Tempranillo. Skip heavily oaked or high-tannin wines like Cabernet Sauvignon, which can overpower the fruit.

In general, the best wine for sangria is a young, dry red wine that isn’t too expensive but is of high enough quality that you would drink it on its own.

When to make this batch cocktail

This sangria is a batch cocktail, which means you mix it in a pitcher rather than one glass at a time. That gives the flavors time to mingle. The spark of bright, acidic citrus, the warming notes of cinnamon and the deep base of red wine create a complex, layered flavor that’s perfect for sharing by the fire.

Making it in a batch is also wonderfully practical: prep ahead and let it rest in the fridge for thirty minutes to an hour, then pour and enjoy without fuss.

three glasses of red wine citrus sangria on a black tray with wedges of citrus for accents

Triple Citrus Sangria

Print Recipe

This citrus fruit sangria makes a pitcher of spring or summer cocktails for a party or a dinner for four. Double the recipe in two pitchers for a party.

Course aperitif, Cocktalis

Cuisine Spanish

Dish Type Cocktail

Seasonal Christmas, Holiday season, spring, Thanksgiving, winter

Ingredient orange, red wine

Prep Time 10

Chilling time 30

Servings servings

Author Diane Brown

Ingredients

4-5 large Valencia navel oranges cut into 2-inch chunks, skin left on
2 lemons cut into 2-inch chunks, skin left on
1 lime cut into 2-inch chunks, skin left on
1/4 cup sugar
1 750ml bottle of good quality red wine
1 cup good quality brandy
2 tsp cinnamon
1 cinnamon stick

Get Recipe Ingredients

Instructions

In a large pitcher, crush the citrus fruit with the sugar, using a muddler or wooden spoon, to allow the sugar to dissolve completely.
Add the wine, brandy, cinnamon and cinnamon stick, and mix well.
Chill for 30 minutes and serve over ice.

Notes

This recipe can be doubled. Just make sure you have a large enough pitcher and allow extra chilling time.

For more of Diane’s recipes, check out The Seduction Cookbook.

This article was republished in 2025 with changes to clarify instructions and the addition of information on double batches. It has new images and a new introduction.

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide. She is also a Certified Nutrition Coach awarded by the International Sports Sciences Association and she is a California Certified Massage Therapist.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Red Wine Citrus Sangria Recipe