Sangria Recipe per Person

Sangria Recipe Calculator

Sangria is the traditional Spanish punch built from red wine, fresh fruit, a fortified spirit, and citrus juice. A classic base for one pitcher that serves 4–5 people runs 750 ml red wine + 200 ml orange juice + 100 ml brandy, plus chopped fruit (orange, apple, peach) and ice. Punch in your headcount and the calculator scales every ingredient linearly, so you know exactly how much to buy.

Go for a fruity, medium-bodied red like Tempranillo, Garnacha, or Merlot, and steer clear of anything too tannic or oaky. Let the mix macerate in the fridge for 4–6 hours, or overnight if you can manage it, so the fruit works its way into the wine and the brandy softens. Serve it very cold over ice. If you want some fizz, top it off with a splash of sparkling water or lemon-lime soda.

Applications

It suits summer parties, barbecues, tapas nights, and Iberian-themed dinners. There's also a white-wine version, sangria blanca, which swaps the red for Albariño or Verdejo and leans on lighter fruits such as green apple, peach, and white grapes. The proportions stay the same; only the profile gets lighter. Bartenders and event planners lean on per-person calculators like this one to cut waste and keep the punch bowl from running dry.

FAQ

Can I make sangria without brandy? Yes. Swap in triple sec, Cointreau, or a splash of rum. The spirit pushes up the ABV and rounds out the flavor, but the drink still holds together without it. It'll just be a touch less punchy.

How long does sangria keep? Around 48 hours in the fridge. Past that point the fruit turns mushy and the wine begins to oxidize. It tastes best within 24 hours of mixing.

What fruit works best? Citrus is non-negotiable: orange, lemon, lime. Stone fruit like peach and plum, along with apple, add body. Skip the berries that fall apart and the bananas that go brown. Cut everything into bite-sized chunks before you macerate.