Every year, I swear I’ll keep it simple, and every year, Christmas sangria shows up anyway. My self-control has never met a pitcher it could handle. Red wine, fruit, and a splash of prosecco make this holiday cocktail feel fancy with basically zero effort.
The first time I made this Christmas cocktail, it was “just one glass” while I cooked. That plan lasted about five minutes. It drinks like a festive red wine sangria, only brighter, bubblier, and way more dangerous.
Serve it cold in flutes and drop in a candy cane to stir. Yes, it’s a little extra—and that’s the whole point. It’s the kind of holiday cocktail that disappears before you can say “who wants the recipe?”
Christmas Sangria with Prosecco
EQUIPMENT (PAID LINKS)
- Large pitcher
- Champagne flutes
Ingredients
- 2 tablespoons simple syrup
- ¼ cup Grand Marnier
- ¼ cup brandy
- 1 orange sliced
- 1 pear sliced
- ½ cup pomegranate seeds
- 2 cinnamon sticks
- 1 bottle dry red wine
- ¾ cup Prosecco
- 6 mini candy canes
- Fresh rosemary for garnish
Instructions
- Build the Base: Add the simple syrup, Grand Marnier, brandy, orange slices, pear slices, pomegranate seeds, and cinnamon sticks to a large pitcher and stir until everything is evenly combined.2 tablespoons simple syrup, ¼ cup Grand Marnier, ¼ cup brandy, 1 orange, 1 pear, ½ cup pomegranate seeds, 2 cinnamon sticks
- Add the Wine: Pour in the red wine, stir gently, then cover the pitcher and refrigerate for 1 to 2 hours so the flavors can fully blend.1 bottle dry red wine
- Finish with Bubbles: Just before serving, add the Prosecco and stir carefully to keep the bubbles intact.¾ cup Prosecco
- Serve and Garnish: Pour the sangria into champagne flutes, garnish with fresh rosemary if desired, and place one candy cane in each glass as a festive stirrer.Fresh rosemary for garnish, 6 mini candy canes
Christmas Sangria with Prosecco: Tips, Tricks, and Lazy Genius Moves
Read this if you want better sangria with less effort and zero regrets. These are the things you only learn after making this way too many times.
Chill Time Is Not Optional
Letting the sangria sit in the fridge is what turns it from “wine with stuff in it” into an actual holiday drink. One hour is acceptable, two hours is ideal, and anything longer just means future-you made a smart decision. This is not the moment to rush.
Pick a Red Wine You’d Actually Drink
You don’t need an expensive bottle, but don’t grab something you hate either. If it tastes bad alone, it will not magically improve once fruit gets involved. A dry, medium-bodied red keeps things balanced and doesn’t fight the Prosecco.
No Grand Marnier? Don’t Panic
Cointreau, triple sec, or any orange liqueur will work just fine. In a real pinch, a splash of orange juice plus a tiny bit more brandy gets the job done. Holiday cocktails are about flexibility, not perfection.
Prosecco Goes In Last, Always
This is not negotiable. Adding Prosecco too early kills the bubbles and your festive spirit with them. Flat sangria is a personal insult to everyone at the table. Pour it in right before serving and stir gently like you care.
Candy Canes Are Cute but Strategic
They’re not just decoration—they slowly sweeten the drink as you stir. Mini ones work best unless you enjoy chasing floating sugar shards. This is one of those rare moments where novelty actually improves the experience.
Make It Ahead Without Ruining It
You can prep everything except the Prosecco up to a day in advance and keep it covered in the fridge. Just fish out the cinnamon sticks if you’re going long-term. Too much cinnamon overnight turns festive into potpourri.
Leftovers Happen (Rarely)
If you somehow have extra, keep it chilled and drink it within 24 hours. The bubbles will fade, but the flavor holds up. Let’s be honest, finishing it the next day is not a hardship.
