This Italian Sangria made with red wine, Limoncello, Sweet Vermouth and orange juice is cool and refreshing on a hot summer day.
When imbibing, my favorite drink of choice is a nice bottle of a dry, Italian red wine. Italian wines are bold, yet smooth and not sweet like other varieties.
However, every once in a while I crave something a little more fruity, but I don't like many spirits. So when I was recently craving a cocktail, I came up with this Italian Sangria made with red wine, Limoncello; which is a lemon liquor, Sweet Vermouth and orange juice.
The flavor was deliciously refreshing and is going to be a new favorite. If you're not sure which wine to purchase, check out my Wine List for some moderately priced selections.
My current favorite is Cantina Zaccagnini; which is made from Montepulciano d’Abruzzo grapes from the Bolognano region of Italy. When making sangria, make sure you use a wine that you would drink on its own and don't mix varietals.
There is nothing worse than a wine headache the next day. Bottles of Cantina Zaccagnini retail between $11-$15 per bottle which make it an affordable choice as well.
I also used Limoncello from Sorrento, just because we like the taste the best for store bought; however, if you want to make your own, I have a recipe for Homemade Limoncello you should try as well.
This recipe for Italian Sangria makes two drinks; however, you could also place the ingredients into a cocktail shaker with ice and pour into martini glasses instead and get 3-4 drinks out of this as well.
I can't wait to whip up a pitcher of these for the holidays. It's certainly a nice, refreshing twist on a classic sangria. ~Enjoy!
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- 4 ounces italian dry red wine
- 1 ounce limoncello
- 1 ounce sweet vermouth
- 1 tablespoon granulated sugar
- 4 ounces orange juice
- Combine all ingredients in a cocktail shaker and shake well.
- Fill two glasses with ice; then pour.
Linguine with Limoncello Asiago Cream Sauce
Your Italian sangria looks refreshing. I'm not big on reds, but for sangria I make an exception. Thanks for sharing this recipe!
Thank you Aida!