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Celebrate National Sangria Day with a Recipe!

If there’s a drink that knows how to get the party started, it’s sangria. It’s festive, it’s cheerful, and it’s best enjoyed with as many of your friends as you can gather. Such a congenial concoction certainly deserves to be honored—what better time than December 20th, National Sangria Day?

Sangria’s status has been a long time in the making—methods for steeping wine have been around since the ancient Greeks. The drink’s modern success, however, can be pinpointed to the 1964 World’s Fair in New York City, when it was among the culinary offerings at the Spanish Pavilion—it was a hit there and eventually caught on across America.

Although there is no one standard recipe for sangria, a definition of the drink was actually added to European Union law in 1991, stating that sangria is “a drink obtained from wine, aromatized with the addition of natural citrus-fruit extracts or essences, with or without the juice of such fruit and with the possible addition of spices, sweetened and with CO2 added, having an acquired alcoholic strength by volume of less than 12 % vol.” In other words, wine + fruit with a little each of spice, sweet, and bubbles is your go-to formula.

Within those parameters, there are still tons of possibilities and potential combinations. If you like to experiment with flavors, sangria is a great way to get creative. We like to use whatever fruit is in season, which is just what we’re doing in this Apple Cinnamon Sangria that’s perfect for the cooler months. When served in a punchbowl, it makes the perfect party drink.

You can find the wine and whiskey at any one of our wine stores. And don’t forget to pick up everything else at your local Fairway Market!


Apple Cinnamon Sangria


  • 3 Granny Smith apples
  • 3 Fuji apples
  • 3 Bartlett pears
  • 1 Cup cinnamon whiskey
  • 1.5 liters wine* (2 bottles)
  • 2 liters apple cider
  • 1 liter unflavored seltzer water
  • Cinnamon sticks, for garnish

*For white sangria, use a crisp, acidic white like riesling, sauvignon blanc, or pinot grigio. For a red sangria, use a light-bodied red wine like Beaujolais nouveau or pinot noir.


1. Wash and core apples and pears, then cut into chunks. Place in a large bowl, then pour over cinnamon whiskey. Let sit for at least 1 hour (or up to overnight, covered, in the fridge) so that fruit can absorb as much alcohol as possible.

2. In a punchbowl or other serving vessel, pour in wine, apple cider and seltzer water. Add soaked fruit and any whiskey in bowl to the wine mixture. Stir gently to mix. Tip: If you have time, let it chill in the fridge before serving—this will also give the fruit more time to soak up the wine.

3. When ready to serve, place a cinnamon stick in each cup, along with some ice (if desired), then ladle over the sangria.


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