To make this summer refresher from chef Jose Garces of Philadelphia's Amada, choose a bottle of wine you'd enjoy drinking on its own. A medium-bodied, fruity wine with moderate tannins is ideal.

Serves 8


  • 1/2 cup sugar
  • 1/2 cinnamon stick
  • 3 black peppercorns
  • 2 allspice berries 2 cloves
  • 1 whole star anise
  • 1/4 tsp. crushed red pepper flakes
  • 2 bottles medium-bodied fruity red wine like Grenache
  • 1/2 cup brandy
  • 1/2 cup triple sec
  • 2 peaches, pitted and cut into small wedges
  • 2 nectarines, pitted and cut into small wedges
  • Club soda
  • Finely grated zest of 1 lemon


Active time: 15 minutes
Total time: At least 2 hours

In a small saucepan, combine 1/2 cup water, sugar, cinnamon stick, peppercorns, allspice berries, cloves, star anise, and red pepper flakes. Bring to a boil and stir until sugar is dissolved. Strain into a jar and refrigerate until ready to use.

In a large pitcher or punch bowl, stir together spiced syrup, wine, brandy, triple sec, peaches, and nectarines. Refrigerate 2 hours or as long as overnight. When ready to serve, pour the sangria into ice-filled glasses and top with club soda. Sprinkle with lemon zest and serve.

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