Summer has arrived and with Canada Day and the Fourth of July upon us, it means vacation time with friends, family and of course, wine! I am usually a purist with wine (I don’t do spritzers or any other form of watering down the flavours) except when it comes to Sangria in the summertime. 

Traditional Spanish Sangria is made with red wine, specifically Tempranillo. Nowadays, most restaurants offering the summer cocktail throw a white or bubbly option into the mix. I did the hard work for you and tested out a red, white and sparkling sangria recipe to share for your summer soirées. Gather up your ingredients and get celebrating!


1 bottle (750ml) Tempranillo (I am partial to Radio Boka, but any Spanish red will do)

1/2 cup Cointreau – I love using Cointreau instead of Brandy or Rum as the bitter orange works so well with the deep red wine. I also like that it is less sweet than the other options because you can then add sugar to the sangria as you like.

1 cored and sliced Pink Lady or Royal Gala Apple

1/2 of a sliced Navel orange

1/2 cup orange juice

1/4 cup grapefruit juice (you can easily omit this if you don’t like it)

3 tbsp brown or cane sugar, plus more to taste

1-2 cups of ice


  1. In a large pitcher muddle orange slices and 1/2 of your apple slices.
  2. Add wine, cointreau, orange and grapefruit juice (if using).
  3. Stir in sugar until it dissolves and add the rest of the apple slices.
  4. Fill the rest of the pitcher with ice.
  5. Enjoy!


1 bottle (750ml) Light White Wine (My top choice for freshness and price point is Julia Florista White from Portugal but Lady Lola Pinot Grigio Moscato is also a great option.)

1/2 cup Apple Brandy

1 pint raspberries

1 cup sliced strawberries

2 limes sliced thinly into rounds

1 lemon sliced thinly into rounds

2 tbsp agave syrup and more to taste

1-2 cups of ice

Mint leaves for garnish (optional)


  1. In a large pitcher muddle 1/2 of the raspberries, 1/2 of the limes and 1/2 of the lemons.
  2. Add wine, brandy, agave syrup and the rest of the fruit.
  3. Fill the rest of the pitcher with ice.
  4. Pour into glasses and garnish with mint.


1 bottle (750ml) Prosecco – Try Mionetto Il Prosecco or Crudo Processo DOC

1 cup sugar

Water (about 1 cup)

Approximately 1 inch piece of fresh ginger, peeled and sliced

1/2 English cucumber sliced thinly in to rounds

1/2 cup Brandy

1 lemon sliced into rounds, seeds removed

1-2 cups of ice


  1. Bring sugar and water to a boil in a small saucepan over medium high heat, stirring often.
  2. Once sugar is dissolved, add ginger and simmer for 10 minutes, stirring constantly.
  3. Remove from heat and let mixture cool completely.
  4. Once mixture is cooled, pour through a sieve to remove ginger slices.
  5. Pour mixture in to large pitcher and add brandy, lemon and cucumber.
  6. Add 1 cup of ice and mix.
  7. Once ingredients are mixed top with bottle of Prosecco and fill the rest of the pitcher with more ice.
  8. Pour in to glasses, being sure to get slices of lemon and cucumber in each glass.