By Chad Carns

Skip the brandy—try bourbon In your sangria!

Traditional sangria recipe calls for brandy but who has brandy laying around the kitchen? And if you are like me, you sometimes purchase one ingredient for a recipe then forget about it for 5 years until you find it in the back of your kitchen cupboard.
 Go with bourbon as your spirit. I always have 3 or 4 bottles of bourbon in my bar. Bourbon really takes this traditional sangria to the next level.


2 Bottles red Rioja Crianza
1 c Bourbon
1 c orange juice
1 c cranberry juice
1 c simple syrup (equal parts sugar and water, heated until sugar dissolves, cooled)
1 red Apple, cubed
1 pear, cubed
1 c mixed berries


16 oz seltzer water


Mix all ingredients together excluding seltzer water. Place in refrigerator overnight. Pour sangria mixture over a large ice cube. Finish with 2 oz. of seltzer.

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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