“One of the best things about sangria is that you get to use up the odds and ends of things that might otherwise go bad,” says Josh Rademacher, beverage manager at Langosta Lounge.   “If you have a bottle of red wine that has been open for a few days, it may taste funky on its own, but if you add a little fruit, soda, and spirits, you get a whole new glass of magic.

“The recipe here is a basic one that anyone at home can really make their own.  You can use your own favorite juices, fruits, and spices to suit your own taste.  This recipe wins over the hearts of guests at Langosta Lounge week after week, proving to be one of our most popular beverages.”

Red Sangria


  • 1 750 ml Bottle of fruit forward Red Wine (or, anything you have laying around)
  • 1/2 cup Apricot Brandy
  • 1/2 cup Mango Juice or Nectar
  • 1/4 to 1/2 cup Sugar
  • 1 Apple
  • 1 Pear
  • 1 cup Strawberries
  • 1/2 Pineapple
  • 1/2 Orange
  • Club soda

Josh’s directions:


Cut the apple, pear, and pineapple into 1/4 cubes and place in a one gallon pitcher or container.  Making these small cuts allows the fruit to have more surface area to interact with the wine and spirits, releasing its natural sweetness into the Sangria quickly.  Hull and slice the strawberries and add to the other fruit.  Add 1/4 cup of sugar and the remaining ingredients, stir, cover, and refrigerate overnight… if you can wait.  The next day when you taste the Sangria, you may want to add more sugar, to taste.

If you can not wait overnight, simply substitute the sugar for simple syrup.  To make simple syrup, heat one cup of water and two cups of sugar over a low heat until dissolved.  This thick syrup will instantly sweeten your beverage with no wait time – so start with less and add more to taste.  If you have syrup left over, it is shelf-stable and requires no refrigeration.

To serve, put ice and a splash of club soda in a glass, pour the Sangria making sure to spoon some of the fruit into the glass and enjoy. 

“Nothing is quite as refreshing,” said Josh.  “You may need a fork to get every last bit of fruit out.”