For the epicurean, this sangria recipe will impress even the most discerning drinkers. Made with wine, brandy, Cointreau and champagne, it packs a wallop, too.

Ingredients:
2 apples
2 oranges
1/2 cup brandy
1/4 cup orange liquor, like Cointreau
1 (750-milliliter) bottle red wine
2 to 3 cups sparkling water or champagne, chilled


Directions:
Cut up the fruit: Cut the oranges and apples into thin slices or wedges. Leave the peels on. Transfer the cut fruit to a pitcher.
Add the brandy: Measure the brandy and pour it over the fruit.
Add the orange liquor: Measure the orange liquor and pour it into the pitcher as well.
Add the wine: Uncork the wine and pour it into the pitcher.
Stir to combine: Stir the liquor, wine, and fruit together.
Cover and refrigerate: Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight. Do not taste the sangria now; you will be disappointed. It gets softer, sweeter and much more delicious overnight in the fridge.
Top with sparkling water: When ready to serve, top off the sangria with sparkling water or champagne. Stir gently to combine. Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.

Recipe Notes:
For sweeter sangria, use tonic water or champagne instead of sparkling water to top off the sangria before serving.
Recipe via thekitchn.com

Sangria tends to be a very pretty cocktail, and rosé-based sangrias might just be the fairest in all the land. Luckily for us, this cocktail recipe is just as delicious as it is beautiful.

Ingredients:
1 (750ml) bottle of rosé wine
1 cup strawberry flavored vodka
2 1/2 cups lemon-lime soda, like Sprite
1/4 cup stevia or sugar (optional)
8-10 large strawberries, hulled and sliced


Directions:
In a large pitcher, combine wine, vodka, and 1/2 of the strawberries. Taste for sweetness and add sweetener if necessary, and stir.
Refrigerate for at least 2 hours, or up to 6.
Just before serving, add Sprite, the rest of strawberries and gently stir.
Serve over ice with strawberry garnish.

Recipe via jennifermeyering.com

Nothing quite captures the flavor of summer quite like watermelon -- they're the perfect, refreshing match for your new favorite sangria recipe of the summer.
Ingredients: 1 (750 ml) bottle of white wine (I like a sauvignon blanc or pinot grigio)
1/2 cup triple sec
4 cups watermelon balls or cubes (use a melon baller to make the balls)
2 Tbsp lime juice
1/4 cup simple syrup
Ice
Mint and lime slices for garnish


Directions:
Combine all ingredients and pour over ice. Serve chilled and garnish with mint and a lime wedge. To keep your beverage cool longer, freeze your watermelon balls.

Recipe via forrent.com

Fact: mimosas are delicious. Fact: sangria is delicious. So, what happens when you create an ungodly (or rather, godly) combination of the two? A veritable taste bud explosion, and we mean that in the best way possible.

Ingredients:
1 cup fresh blueberries
1 1/2 cups orange juice
1 cup peach schnapps
1 bottle champagne

Directions:
Place the blueberries, orange juice and schnapps in a large pitcher and allow to chill overnight (or at least 4 hours).
While stirring, pour the entire bottle of champagne in the pitcher. The bubbles will flatten over time. Fill your glasses with ice and pour sangria on top allowing the blueberries to fall in glasses.

Recipe via prettyplainjanes.com

Mimosa sangria not quite your game? Well, a margarita sangria recipe might be just the trick. After all, judicious amounts of lime juice and tequila just make everything better. Finally, a sprig of basil adds a classy touch.

Ingredients:
1 orange, sliced into thin rounds
2 cups fresh strawberries, sliced
1 lime, sliced into thin rounds
1/4 - 1/3 cup agave nectar
1 bottle Sauvignon Blanc
1 1/2 cups white tequila
1/2 cup pineapple juice
1/2 cup lime juice
1 cup chilled sparkling water
Fresh basil, for serving

Directions:
To a large pitcher, add the orange slices, strawberries, lime slices and agave nectar. Add the wine, tequila, pineapple juice, lime juice and sparkling water.
Refrigerate the sangria for at least 2 hours, serve over ice with basil for garnish.

Recipe via theinspiredhome.com