Drinks and Cocktails
Wicked Sangria: A Deep, Spiced Red Wine Punch for a Crowd
This isn't your average watery fruit punch; it’s a bold, 'wicked' red sangria deepened with pomegranate, brandy, and warm cinnamon sticks. It is a generous, punchy drink that gets better the longer it sits, making it the ultimate stress-free pitcher for any weekend gathering.
- Prep
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 302 kcal
Method
Prepare the fruit by slicing the orange into thin rounds and giving the blackberries a quick rinse.
In a large glass pitcher, add the orange slices, blackberries, and cinnamon sticks. Pour in the brandy and orange liqueur.
Use a large wooden spoon to gently muddle the fruit against the bottom of the pitcher. You aren't looking to pulverize it, just to release some of the oils from the orange peel and juice from the berries.
Pour in the entire bottle of red wine, the pomegranate juice, and the maple syrup. Stir vigorously to ensure the sweetener is fully incorporated.
Cover the pitcher and refrigerate for at least 4 hours. This is the 'wicked' part—the flavors need time to marry and the cinnamon needs to infuse the wine.
When ready to serve, fill glasses with ice and pour the sangria over, making sure each glass gets a bit of the soaked fruit. If you prefer a bit of sparkle, top each glass with a splash of club soda.
Notes
Do not use an expensive bottle of wine, but choose something you would actually enjoy drinking on its own—a mid-range Spanish Rioja is perfect.
If you want a truly 'wicked' kick, let the sangria sit for a full 24 hours in the fridge.
Frozen blackberries work just as well as fresh and help keep the pitcher cold without diluting it.
Rub the orange slices against the side of the pitcher as you add them to release the aromatic citrus oils.
