Chefs' Recipes

Bar Louise's sangria

A simple Spanish sip that can be made in batches - perfect for your next fiesta.

  • 5 mins preparation
  • 5 mins cooking
  • Serves 2
  • Print
Photo: Alicia Taylor
"We use mataro" says Mikey Nicolian. "But so long as the wine is light and fruit-driven it will be a good time."


  • 350 ml red wine
  • 150 ml apple juice
  • 75 ml Grand Marnier
  • 75 ml cinnamon and nutmeg syrup (see below)
  • 2 tsp espresso
  • Crushed ice and sliced orange, to serve
Cinnamon and nutmeg syrup
  • 250 gm caster sugar
  • 4 cinnamon quills, toasted
  • ¼ nutmeg, coarsely grated, toasted


  • 1
    For syrup, place ingredients and 125ml water in a saucepan. Bring to the boil over high heat (5-6 minutes). Remove from heat and cool to room temperature.
  • 2
    Place wine, apple juice, Grand Marnier, prepared syrup and espresso in a large mixing jug and stir to combine.
  • 3
    Fill 2 glasses with crushed ice. Pour over Sangria and serve immediately with a slice of orange.


The syrup can be refrigerated in an airtight container for up to 3 months.