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Orange Ginger Sangria | Citrusy, refreshing & sweet w/ a kick from ginger. 6 ingredients & make ahead. Perfect for a dinner party. #sangria #orange #triplesec #ginger #syrup #tonicwater #cocktail #redwine #drink #alcohol #holidayrecipe #thanksgiving #christmas #dinnerparty | The Missing Lokness

Orange Ginger Sangria

Print Recipe
Course Drink
Cuisine Spanish
Keyword alcohol, Christmas, cocktail, easy drink, ginger sangria, holiday drink, party cocktail, sangria, thanksgiving
Prep Time 45 minutes
Cook Time 5 minutes
Refrigerate Time 2 hours
Total Time 2 hours 50 minutes
Servings 8 people
Author Lokness

Ingredients

  • 1 bottle Spanish red wine (750 mL) (like Tempranillo, Garnacha, or Rioja)
  • 1¼ cups Triple sec
  • 1¼ cups homemade ginger syrup
  • 1½ fresh oranges, plus more for garnish (cut into slices)
  • Ice cubes
  • 4 cups cold tonic water

Homemade Ginger Syrup:

  • 1 cup sugar
  • 1 cup water
  • ¾ cup ginger (about 4 ounces) (peeled, finely chopped and slightly smashed)

Instructions

  • First, start with the ginger syrup. In a small saucepan over medium heat, combine sugar, water and ginger. Bring to a simmer, stirring to dissolve the sugar. Remove from heat and steep for 30 minutes. Strain with a fine sieve and transfer to a syrup container or mason jar. Keep in the fridge until ready to be used. Discard the ginger pieces.
  • For the sangria, prepare a large pitcher. Add wine, triple sec and ginger syrup. Give a quick stir. Add the orange slices. Cover with plastic wrap and keep in the fridge for 2 – 4 hours.
  • When ready to serve, add 5 – 6 ice cubes into each cup. Fill each cup about ⅔ full with sangria, then top with 4 ounces tonic water. Give a quick stir and add a slice of orange as garnish. Serve.

Notes

  1. The wine I used is Talma Tempranillo. It’s a medium-bodied Spanish wine. It’s fruity and fresh, which is great in sangria. I got it from Total Wine & More. 
  2. To slightly smashed the ginger, hold your knife on the side and lay on top of the chopped ginger. Then, hit the side of the knife using the palm of your other hand (be careful and don't get hurt). That would smash and break up the ginger a little bit, which would help to release the ginger flavors when cooking.
  3. Ginger syrup can be made ahead. It will last for 2 weeks in an airtight container in the fridge.
  4. Sangria is best to drink the same day. If you're saving for the next couple days, I would remove and discard the orange slices. Then cover with plastic wrap and keep in the fridge.