Four Sangrias to Say Goodbye to Summer

Sangria main

Even though sangria gets its name from the dark crimson Cabernets and merlots it’s typically made with—the word itself is a variation on the Spanish and Portuguese term for “bloodletting”—those red wines aren’t essential to making the ultimate end-of-summer drink.
“As long as whatever you’re making contains alcohol, chopped fruit, and a sweetener of some type, you can call it sangria,” says Christopher Minaya, an expert mixologist, former Marine Corps captain, and brand ambassador for Cîroc vodka. Swapping in alternative mixers and unique ingredients is a good way to give the traditional drink a kick, he says. Here are four of our favorite variations on classic sangria to get you started on creating your own custom concoctions behind the bar.

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Vodka Sangria

2 oranges, sliced
2 green apples, cored and thinly sliced
2 lemons, sliced
1¼ cups fruit-flavored vodka (like Cîroc
Red Berry)
1¼ cups rosé wine
¼ cup fresh lemon juice
2½ cups berry-flavored iced tea
Combine oranges, apples, and lemons in a pitcher. Top with remaining ingredients, stir, and chill.

Beer Sangria

3 cups strawberries,
1 cup raspberries
1 lemon, sliced
1 lime, sliced
1 orange, sliced
½ cup vodka
1 12-oz can diet lemon- lime soda or ginger ale
3 12-oz cans of beer
Stir the fruit and vodka
together in a pitcher and chill. Before serving, add the soda and beer to the pitcher and stir.

Tequila Sangria

2 lemons, sliced
2 limes, sliced
1 naval orange, sliced
12 large fresh mint leaves
½ cup silver tequila
¼ cup fresh lime juice
1 bottle white wine
1½ cups lemon-lime
club soda
Dump the fruit and mint in a pitcher and use a muddler to lightly mash. Stir in the tequila, lime juice, and wine; chill. Top each
serving with up to ¼ cup of club soda before drinking.

Sake Sangria

1 large cucumber
2 cups water
2 packets artificial sweetener
1 tbsp peeled, finely grated fresh ginger
2 tbsp fresh lemon juice
1 720ml bottle dry sake
Cut cucumber crosswise into three equal sections. Peel and chop 2 sections; put into blender. Cut remaining piece into thin slices. Add water, sweetener, ginger, and lemon juice to blender and purée. Pour into a pitcher, then stir in sake and cucumber slices.

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