Winter Spice Sangria

Classic Spanish sangria gets a winter twist with this easy cocktail recipe! A bold red wine steeps with seasonal citrus, warming spices, and aromatic rosemary for a cozy take on the classic. Make in a big pitcher for fuss-free entertaining this holiday season.

Winter Spice Sangria

A cozy and festive twist on classic Spanish sangria, infused with seasonal citrus, warming spices, and aromatic rosemary.

4.16 from 98 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1/2 orange, juiced (about 1/4 cup juice)
  • 1/4 orange, sliced into 1/4-inch rounds
  • 1/4 lemon, sliced into 1/4-inch rounds
  • 1/2 cinnamon stick
  • 1 rosemary sprig
  • 1/2 oz Licor 43
  • Honey, to taste (optional)
  • 5 black peppercorns
  • 3 cloves
  • 6 oz red wine
  • Seasonal fruit slices for garnish (such as citrus, apples, cranberries, pomegranates, and grapes)
  • Ice

Instructions

  1. Juice enough of the oranges to yield 1/2 cup of juice, and slice the remaining oranges and lemon into 1/4-inch rounds.
  2. Layer the citrus slices in the bottom of a large pitcher, along with the cinnamon stick and rosemary sprig.
  3. Pour in the orange juice, Licor 43, and honey (if using) into the pitcher.
  4. Add the black peppercorns and cloves to the pitcher.
  5. Pour in the red wine and stir everything to combine, ensuring the citrus layers remain submerged.
  6. Cover the pitcher tightly with a lid or plastic wrap and refrigerate for at least 4 hours, or up to 2 days, to allow the flavors to infuse.
  7. Before serving, fill glasses with ice and pour the sangria, then garnish with fruit slices.
  8. Stir gently before enjoying.