Ingredients:

  • 1 x 750 ml bottle dry white wine (e.g., Pinot Grigio, Sauvignon Blanc, or Verdejo)
  • 120 ml good quality Brandy (Cognac or Armagnac preferred) OR Triple Sec
  • 60 ml Freshly squeezed orange juice
  • 120 ml Simple Syrup (1:1 sugar/water ratio, cooled)
  • 2 Dashes Angostura Bitters (optional)
  • 1 cup (150 g) Strawberries, hulled and quartered (Red)
  • 1 cup (120 g) Blueberries and Blackberries, whole (Purple/Blue)
  • 1 cup (150 g) Green Grapes, halved (Green)
  • 1 large Orange, thinly sliced (peel on) (Yellow/Orange)
  • 1 cup (150 g) Pineapple or Nectarine chunks (Yellow/Orange)
  • 2 medium Kiwi, peeled and sliced (Green)
  • 350 ml Chilled sparkling water, club soda, or Prosecco/Cava (for finish)
  • Fresh mint sprigs (for garnish)

Instructions:

  1. Prep the Fruit: Wash and chop all fruits as instructed in the ingredient list. The goal is uniformity—it looks tidier and ensures even flavour release.
  2. Combine Macerating Agents: In the pitcher, combine the Brandy (or Triple Sec), orange juice, Simple Syrup, and Angostura bitters. Stir briskly.
  3. Layer the Rainbow (Visual Step): Start adding the chopped fruit to the liquid base. For a genuine 'rainbow' look, try to layer the colours loosely (e.g., Red/Strawberries first, then Orange/Pineapple, then Green/Grapes, finishing with Blue/Blackberries). This is purely for visual impact before chilling.
  4. Macerate: Gently stir the fruit and base mixture once or twice. Do not muddle aggressively; we want the fruit to look pristine.
  5. Add Wine: Pour the entire bottle of chilled white wine into the pitcher. Stir gently one last time.
  6. Chill: Cover the pitcher tightly and refrigerate for a minimum of 4 hours, and ideally 6 to 8 hours. This allows the fruit juices and the spirits to marry beautifully—this step is non-negotiable for a truly great sangria.
  7. Taste Test: Just before serving, taste the sangria base. If it’s too strong or tart, add a splash more Simple Syrup.
  8. Add Fizz: Pour the chilled sparkling water or Prosecco/Cava directly into the pitcher. Stir once, very gently, to incorporate the bubbles.
  9. Serve: Ladle the sangria into glasses, ensuring each glass receives plenty of the colourful fruit. Garnish with a fresh mint sprig. Job done.