Chefs' Recipes

My dad’s sangría

Australian Gourmet Traveller recipe for sangría by Javier Codina from Gianni restaurant.

By Javier Codina
  • 15 mins preparation plus infusing
  • Serves 6
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My dad’s sangría
We celebrate the beginning of summer on the night of 23 June, the day before San Juan. Every town makes a big bonfire and parties on. This drink is probably the most popular during the summer festivals celebrated around Catalunya. Everyone has their own recipe and this one, with the addition of spices, has my dad's own touch. You'll need to begin this recipe a day ahead.


  • 3 oranges
  • 10 cloves
  • 1 lemon, cut into thin wedges
  • 2 tbsp white sugar
  • 2 cinnamon quills
  • 90 ml Spanish brandy (see note)
  • 90 ml Ponche Caballero (see note)
  • 750 ml full-bodied red wine such as tempranillo
  • 250 ml soda water, or to taste (1 cup)


  • 1
    Remove rind from 1 orange in a long strip with a vegetable peeler, stud cloves along rind, place in a jug. Peel remaining oranges (discard peel), coarsely chop, add to jug with lemon, sugar, cinnamon, brandy and Poncho Caballero. Refrigerate overnight to infuse.
  • 2
    Add ice cubes and red wine to jug, top up with soda to taste and serve immediately.


Note Javier prefers to use Carlos III Solera Reserva brandy. Ponche Caballero is an orange-flavoured liqueur. Substitute with another orange-flavoured liqueur. Both are available from select bottle shops.