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Holiday Sangrias: Recipes For National Sangria Day

Holiday Sangrias: Recipes For National Sangria Day

Every year on December 20th, National Sangria Day is observed by holiday going folks who need a break from all the festivities. So, gather your ingredients and get your friends and family together, because tis the season to celebrate and we’ve got a collection of sangria recipes for you to try!

Christmas Sangria

  • Large bottle of Pinot Grigio
  • 1 cup Club soda
  • 1 cup Cran-apple juice
  • 2 Green apples chopped
  • 1 Red apple chopped
  • 2 cups Fresh cranberries
  • ¼ cup Sugar
  • Fresh sage for garnish


  1. Combine apples, cranberries and sugar in a large pitcher. You may add in sage or save for garnish.
  2. Pour wine, juice and club soda over fruit and sugar. Use a long spoon to combine well. Make sure sugar dissolves.
  3. Let sit in a refrigerator for at least 2 hours before serving.
  4. Enjoy garnished with fresh sage in each glass.

Jingle Juice

  • ½ cup Vodka
  • 2 btls. Red moscato
  • 1 btl. Prosecco
  • 4 cups Cran-apple juice
  • 2 cups Frozen cranberries
  • ⅓ cup Mint leaves
  • ½ cup Sugar, for rimming
  • 2 Limes, sliced into rounds


  1. Using a wedge of lime, wet the rim of your glasses. Dip in sugar until coated.
  2. Combine all ingredients in a punch bowl, stir together and serve.

Sparkling Apple Cider Fireball Sangria

  • 1 btl. White wine, chilled
  • ⅓ cup Fireball whiskey
  • 24 oz. Bottle sparkling cider
  • 1 Lemon wedge
  • ¼ cup Cinnamon-sugar
  • 2 Apples, thinly sliced
  • Cinnamon sticks, for serving


  1. Rim each of your glasses with lemon wedge and dip in cinnamon-sugar.
  2. In a large pitcher, combine cider, wine, and fireball. Add sliced apples and stir to combine.
  3. Serve into prepared glasses and garnish with an apple slice and cinnamon stick.

Pineapple Mojito Sangria

  • 750 ml White wine
  • ½ cup White Rum
  • cup Pineapple juice
  • 4 cups Lemon lime soda
  • 3 Limes, thinly sliced
  • 30 peppermint leaves
  • ⅓ cup Granulated sugar
  • 1 small Fresh pineapple, peeled, cored, and cut into 1 to 2-inch chunks (about 2 cups diced)
  • Additional peppermint leaves and pineapple wedges for garnish


  1. In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar.
  2. Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
  3. Cover and place in the refrigerator for 4 – 5 hours.
  4. Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over.
  5. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

Fig Sangria

  • 1½ cups Light Red Wine
  • ¼ cup Cointreau
  • ½ cup Sparkling Wine
  • 2 strips Orange zest
  • ¼ tsp. Cinnamon
  • ⅛ tsp. Ground ginger
  • 8 fresh figs, chopped


  1. In a large mason jar or bowl, combine all ingredients except sparkling wine.
  2. Mash the figs into the drink gently with a wooden spoon. Shake jar or stir well to dissolve spices. Let sit for a minimum of 4 hours or overnight.
  3. To serve, divide between 2 wine glasses and top with sparkling wine.

White Nectarine Prosecco Sangria with Ginger & Elderflower

  • 1 btl. Prosecco
  • 1 cup Elderflower liqueur, chilled
  • 1-2 cups Sparkling water, chilled
  • 2 tbs. Mild honey
  • ⅓ cup Finely chopped fresh ginger
  • 2 White nectarines, chopped
  • 2 White nectarines, sliced
  • ¼ cup Lemon juice


  1. In a large measuring pitcher, muddle together the honey and chopped ginger until the juices run out of the ginger, 1 minute.
  2. Muddle in the chopped nectarines and lemon juice until well crushed.
  3. Stir in half of the Prosecco.
  4. Strain the mixture through a fine mesh sieve and into a large punch bowl or pitcher, pressing on the fruit pulp to extract all the good stuff.
  5. Discard the pulp and add the rest of the Prosecco, the St. Germain and the sliced nectarines to the sangria.
  6. Taste, adding more lemon juice if you feel it needs it.
  7. Add ice and sparkling water to the pitcher and serve within the hour while the drink is bubbly, ladling it into cups with bits of the fruit.


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