Hennessy Sangria Recipe | VinePair

Hennessy Sangria Recipe



Hennessy Sangria Recipe

The Story Behind The Hennessy Sangria

As a lover of wine, sangria is undoubtedly one of my favorite cocktails during the summer. Whether it's made super sweet or super strong, sangria is always full of great flavors.

I first fell in love with sangria while studying abroad in Spain six years ago, and I’ve always wanted to create my own special blend. While I typically prefer using red wine over white, sangria is a cool, refreshing drink that can be customized to fit your own unique taste.

In addition to my wine obsession, I also appreciate cognac -- specifically Hennessy V.S. Taken straight up, on the rocks or with a splash of ginger ale, Hennessy has a full flavor that I simply can’t resist, no matter what the occasion.

So, with the days of summer dwindling down swiftly, why not combine two of my favorite tastes to create a special treat? Sangria is typically made with rum or brandy, but I thought this would be a great opportunity to put my spin on the traditional recipe. If you’re looking to kick your sangria up a notch, check out this simple Henny Sangria recipe that your friends and family will certainly love at the next cookout.


  • 1 medium navel orange, sliced into small pieces
  • 1 Gala apple, chopped and cored with skin
  • ½ lime, sliced into small pieces
  • 1 bottle of a light- to medium-bodied Spanish wine
  • ¾ cup of S. Pellegrino sparkling water
  • ⅓ cup of Hennessy V.S (feel free to add more, depending on your taste)
  • Ice to chill
  1. Add orange and lime slices to an empty pitcher and muddle with a wooden spoon.
  2. Next, toss in the chopped red apples and then pour in the entire bottle of wine, stirring to combine.
  3. Then add sparking water and Hennessy.
  4. Stir and taste.
  5. If you'd like it a bit stronger, add some more Hennessy, then chill in the fridge for an hour and serve in glasses filled with ice.
  6. Garnish with a slice of apple, lime and orange.
Yield: 1 PitcherCredit: . Published: 2016-08-12