When you’re looking for the perfect party drink that combines the sophistication of wine with the refreshing appeal of a fruity cocktail, Chihuahua’s Port Sangria delivers every time. This beloved restaurant recipe transforms simple ingredients into a crowd-pleasing pitcher drink that’s become legendary among sangria enthusiasts for its perfect balance of wine, citrus, and spirits.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Why this recipe works
Chihuahua’s has perfected the art of sangria by creating a recipe that balances the richness of red wine with bright citrus flavors and just the right amount of sweetness. Unlike traditional Spanish sangria, which relies heavily on fresh fruit, this restaurant-style version uses a carefully calibrated blend of juices and spirits to create consistent, crowd-pleasing results every time.
Ingredients
- Red wine – Forms the robust foundation of this sangria with rich, fruity notes
- Orange juice – Adds natural citrus sweetness and bright, refreshing flavor
- 7-Up – Contributes effervescence and light sweetness that balances the wine
- Sweet & Sour mix – Provides the perfect balance of tartness and sweetness
- Grenadine – Adds beautiful color and pomegranate flavor depth
- Triple Sec – Contributes orange liqueur complexity and citrus enhancement
- Brandy – Optional ingredient that adds sophisticated warmth and depth
Make-ahead and storage instructions
- Perfect for entertaining: This sangria is ideal for making 24 hours in advance, allowing the flavors to fully develop and meld.
- Refrigerator Storage: Store covered in refrigerator for up to 5 days
- Serving Method: Serve chilled over ice in wine glasses or sangria glasses. Stir before serving to redistribute ingredients
- Freezing: Not recommended due to alcohol content and carbonation
Love sangria? You are going to enjoy these other sangria recipes
Olive Garden Berry Sangria
Pina Colada Moscato Wine cocktail
Chihuahua’s Port Sangria Easy Copycat Recipe
Ingredients
- 40 ounces red wine – We found Inglenook Premium Burgundy works great!
- 36 ounces Orange Juice
- 16 ounces 7 Up
- 8 ounces Sweet & Sour
- 8 ounces Grenadine
- 8 ounces Triple Sec
- 8 ounces brandy – optional
Instructions
- Mix all ingredients together and chill well.
I’m looking for my Grandmothers recipe for Red Tomato Relish, this was a cold side dish she used instead of salads. I remember it having ripe red tomatoes, green pepper, onions, celery seed, but don’t remember if she used white or red vinegars sugar seasonings etc. She was born in 1909 so this is a very old recipe….
I will keep my eyes open!
Needing Furr’s butter chess pie recipe
Looking for Cook’s sweet ham glaze recipe
I am sorry I don’t have this recipe. I appreciate your suggestion.
I’m looking for the recipe for Harold’s club (Reno) banana nut cake
paradies shrimp ant one know how to make it
Thank you for your suggestion.
Looking for the recipe for clam chowder from The Boars Head restaurant in Cleveland (Mentor), Ohio from 1972. Thanks…
Thank you for your request. I am sorry I don’t have this recipe.
I’ve made this so many times. Kick it up a little with some added vodka.
Do you add the vodka in addition to the brandy?
I really like this Sangria I love the fizz in here.
Mixed this up for a party it turned out wonderful! Everyone enjoyed it!