Apple · Caramel · Cherry · Grapefruit · Lemon · Orange
Estimated profile
- 1
Make the simple syrup: combine 120ml white sugar and 120ml hot water in a heatproof container and stir until the sugar fully dissolves. Set aside to cool completely. (This yields approximately 180ml of 1:1 simple syrup - use 120ml for this recipe and reserve the rest.)
- 2
Slice one orange, one lemon, and one lime into wedges, removing any seeds.
- 3
Pour the red wine, 120ml cooled simple syrup, and calvados into a large pitcher.
- 4
Add the citrus wedges and stir gently to combine.
- 5
Refrigerate for at least 2 hours (up to 4 hours) to allow the flavors to meld.
- 6
Just before serving, top with grapefruit soda and stir lightly once to preserve carbonation.
- 7
Serve in tall glasses over ice with a straw.
For a deeper, more complex sangria, swap in a Spanish Garnacha or Tempranillo - their fruit-forward profile and soft tannins integrate beautifully with citrus and calvados. Macerating the fruit overnight amplifies flavor significantly without any extra effort.
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