12 Sparkling Christmas Sangria Recipes Perfect for Parties

Written by Camilla in Beverage

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You can serve bright, bubbly sangrias that fit any holiday crowd, and these 12 recipes make it simple. Each mix uses sparkling wine or prosecco and seasonal fruits, plus spices or liqueurs when needed. Follow the short prep steps, chill before serving, and offer garnishes for guests. Start with a cranberry-orange or a spiced apple punch, and you’ll have easy options for small gatherings and big parties alike—keep going for the rest.

Cranberry-Orange Sparkling Sangria

Cranberry-Orange Sparkling Sangria — bright, bubbly, and perfectly festive.

Ingredients:

  • 1 bottle (750 ml) dry or semi-dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups cranberry juice (not from concentrate)
  • 1 cup orange juice (fresh if possible)
  • 1/2 cup brandy or orange liqueur (optional for extra warmth)
  • 1/4 cup simple syrup or honey (adjust to taste)
  • 1 cup fresh or frozen cranberries
  • 1 large orange, thinly sliced (reserve a few slices for garnish)
  • 1 lemon or lime, thinly sliced (optional)
  • 1–2 cups chilled club soda or sparkling water (for fizz)
  • Fresh rosemary sprigs (optional, for garnish)
  • Ice for serving

How to Make:

  1. In a large pitcher, combine the wine, cranberry juice, and orange juice.
  2. Stir in the brandy or orange liqueur if using.
  3. Add simple syrup or honey a little at a time and taste until the sweetness is balanced.
  4. Toss in the cranberries and orange (and lemon/lime if using).
  5. Chill the sangria at least 1–2 hours so flavors meld (overnight is even better).
  6. Just before serving, add the chilled club soda or sparkling water and gently stir.
  7. Fill glasses with ice, pour the sangria, and garnish with an orange slice and a sprig of rosemary.

Cheers — serve cold and enjoy the bright, festive fizz!

Spiced Apple Prosecco Punch

Spiced Apple Prosecco Punch — fizzy, cozy, and perfect for holiday toasts.

Ingredients:

  • 1 bottle (750 ml) Prosecco, chilled
  • 3 cups apple cider, chilled
  • 1 cup apple juice, chilled
  • 1/2 cup brandy or apple liqueur (optional)
  • 2 tablespoons maple syrup or honey (adjust to taste)
  • 2 cinnamon sticks, plus extra for garnish
  • 4 whole cloves
  • 1 small orange, thinly sliced
  • 1 apple, thinly sliced (Fuji or Honeycrisp work well)
  • 1/2 lemon, thinly sliced
  • Sparkling water or club soda, to taste (optional, for extra fizz)
  • Fresh rosemary sprigs or star anise, for garnish (optional)

How to Make:

  1. In a large pitcher or punch bowl, combine the chilled apple cider, apple juice, and brandy or apple liqueur if using.
  2. Stir in the maple syrup or honey until dissolved.
  3. Add the cinnamon sticks and whole cloves; stir gently.
  4. Add the orange, apple, and lemon slices to the mixture.
  5. Refrigerate the punch for at least 1 hour to allow the flavors to meld (up to 4 hours is fine).
  6. Just before serving, pour in the chilled Prosecco and gently stir to combine.
  7. Taste and add sparkling water or club soda if you want a lighter, bubblier drink.
  8. Ladle into glasses with a slice of apple or orange and garnish with a cinnamon stick and a sprig of rosemary or a star anise.
  9. Serve immediately and enjoy the festive fizz!

Cheers — raise a glass to warm flavors and holiday sparkle!

Pomegranate Rosé Fizz

A sparkling, festive sangria that’s tart, bubbly, and prettily pink — perfect for holiday toasts.

Ingredients:

  • 1 bottle dry rosé wine (750 ml), chilled
  • 1 cup pomegranate juice, chilled
  • 1/2 cup orange liqueur (e.g., Cointreau) or 1/2 cup fresh orange juice for non-alcoholic
  • 1/4 cup simple syrup (adjust to taste) or honey syrup
  • 1 cup club soda or sparkling water, chilled
  • 1 cup pomegranate arils
  • 1 orange, thinly sliced
  • 1 lemon, thinly sliced
  • 6–8 fresh mint leaves, plus extra for garnish
  • Ice cubes

How to Make:

  1. In a large pitcher, pour in the chilled rosé, pomegranate juice, and orange liqueur (or orange juice).
  2. Stir in the simple syrup and taste; add more if you prefer it sweeter.
  3. Add the pomegranate arils, orange slices, lemon slices, and mint leaves to the pitcher.
  4. Gently muddle the fruit and mint a couple of times with a wooden spoon to release flavors, but don’t pulverize.
  5. Refrigerate the mixture for at least 30 minutes to let the flavors marry (up to 2 hours for deeper flavor).
  6. Just before serving, add ice to glasses and pour the sangria, topping each glass with a splash of club soda or sparkling water.
  7. Garnish with extra pomegranate arils and a sprig of mint.

Cheers — festive bubbles and jewel-like pomegranate make every sip feel like a celebration!

Mulled Wine Sparkling Twist

Mulled Wine Sparkling Twist — warm, spiced mulled wine with a fizzy holiday finish.

Ingredients:

  • 1 bottle (750 ml) dry red wine (e.g., Merlot or Cabernet Sauvignon)
  • 1 cup apple cider
  • 1/3 cup brandy or orange liqueur (optional)
  • 1/3 cup brown sugar or maple syrup (adjust to taste)
  • 1 orange, sliced plus extra for garnish
  • 1 lemon peel (large strip) or 1/2 lemon, sliced
  • 3 whole cinnamon sticks
  • 4 whole cloves
  • 2 star anise
  • 4-6 whole allspice berries (optional)
  • 1-inch piece fresh ginger, sliced (optional)
  • 1 bottle (about 375–500 ml) chilled sparkling wine, champagne, or prosecco
  • Fresh cranberries or pomegranate seeds for garnish (optional)

How to Make:

  1. Pour the red wine and apple cider into a medium saucepan.
  2. Add the brown sugar (or maple syrup), orange slices, lemon peel, cinnamon sticks, cloves, star anise, allspice, and ginger.
  3. Warm the mixture over low to medium-low heat until it’s steaming but not boiling, about 10–15 minutes, stirring to dissolve the sugar.
  4. Reduce heat to the lowest setting and let the spices infuse gently for 15–20 minutes; keep it below a simmer so the alcohol stays.
  5. Taste and adjust sweetness, then stir in the brandy or orange liqueur if using.
  6. Strain the mulled wine into a heatproof pitcher or ladle it into mugs, discarding the spices and peels.
  7. When ready to serve, top each mug or glass with a splash of chilled sparkling wine for a fizzy lift.
  8. Garnish with an orange slice and a few cranberries or pomegranate seeds for color.

Enjoy a warm, spiced sip with a sparkling surprise — cheers to a bubbly holiday!

Fig and Vanilla Champagne Sangria

Bright, bubbly and cozy—this Fig and Vanilla Champagne Sangria is a festive sip that tastes like holiday cheer in a glass.

Ingredients:

  • 6 fresh figs, quartered (or 1 cup dried figs, chopped)
  • 1 vanilla pod, split and seeds scraped (or 1 tsp pure vanilla extract)
  • 1/4 cup honey or maple syrup (adjust to taste)
  • 1/4 cup brandy or dark rum
  • 1 bottle (750 ml) chilled champagne or sparkling wine
  • 1 cup chilled club soda or sparkling water (optional, for extra fizz)
  • 1 cup apple cider or pear juice (for body and sweetness)
  • Zest and juice of 1 orange
  • Fresh rosemary sprigs and extra fig slices for garnish
  • Ice

How to Make:

  1. In a medium bowl or pitcher, combine the quartered figs and brandy (or rum). Muddle gently to release juices.
  2. Add the vanilla seeds and pod (or vanilla extract), honey (or maple), orange zest and juice, and apple cider or pear juice. Stir to dissolve the honey.
  3. Cover and chill the mixture at least 1 hour, up to overnight, so flavors meld.
  4. When ready to serve, remove the vanilla pod and add the chilled champagne to the pitcher. Stir gently to combine.
  5. If you want extra fizz and lighter bubbles, add the club soda or sparkling water just before serving.
  6. Fill glasses with ice, pour the sangria, and garnish with a rosemary sprig and a fig slice.
  7. Give a final quick stir in the glass to wake up the aromas and enjoy.

Cheers to a sparkling, cozy holiday drink—bottoms up!

Pear, Ginger, and Sparkling Cider Sangria

A crisp, cozy pear and ginger sangria that sparkles with holiday cheer.

Ingredients:

  • 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 cups sparkling cider (chilled)
  • 1/2 cup pear brandy or pear liqueur (optional for extra pear flavor)
  • 2 ripe pears, thinly sliced (leave skins on for color)
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 1/4 cup honey or simple syrup (adjust to taste)
  • 1 lemon, thinly sliced
  • 2 cinnamon sticks
  • 6–8 whole cloves
  • Ice, for serving
  • Fresh rosemary sprigs or star anise, for garnish (optional)

How to Make:

  1. Add the pear slices, ginger slices, lemon slices, cinnamon sticks, and cloves to a large pitcher.
  2. Pour in the white wine and the pear brandy or liqueur if using.
  3. Stir in the honey or simple syrup until dissolved — taste and adjust sweetness.
  4. Cover and refrigerate for at least 2 hours, preferably 4–6 hours, to let flavors meld.
  5. Just before serving, gently stir in the chilled sparkling cider.
  6. Fill glasses with ice, pour the sangria, and garnish with rosemary sprigs or a star anise if desired.
  7. Give each glass a little swirl so the fruit floats and the bubbles shine.

Cheers to a festive, fizz-filled sip that’s perfect for holiday gatherings!

Blood Orange and Bourbon Bubbly

Bright, festive and bubbly — this Blood Orange and Bourbon Bubbly sings like holiday cheer in a glass.

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Ingredients:

  • 2 blood oranges, thinly sliced (reserve a few slices for garnish)
  • 1 navel orange, thinly sliced
  • 1/2 cup fresh blood orange juice (about 2 medium blood oranges)
  • 1/4 cup bourbon
  • 2 tablespoons triple sec or Cointreau
  • 2 tablespoons honey or simple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract (optional, for warmth)
  • 1 bottle (750 ml) chilled sparkling wine or Prosecco
  • Ice cubes
  • Fresh rosemary sprigs for garnish
  • Pomegranate seeds (optional, for color and crunch)

How to Make:

  1. In a pitcher, combine the blood orange juice, bourbon, triple sec, honey (or simple syrup), and vanilla if using. Stir until the honey dissolves.
  2. Add the sliced blood oranges and navel orange to the pitcher and gently muddle a few slices to release more citrus oils — don’t overdo it.
  3. Chill the mixture for at least 30 minutes (or up to 2 hours) so flavors meld.
  4. Just before serving, add ice to the pitcher or to individual glasses.
  5. Pour the chilled sparkling wine over the citrus-and-bourbon mix; stir gently to combine.
  6. Taste and adjust sweetness or bourbon level if needed.
  7. Serve in glasses garnished with a blood orange slice, a sprig of rosemary, and a few pomegranate seeds for sparkle.

Enjoy a festive, bubbly sip that balances bright citrus with warm bourbon — cheers!

Cinnamon-Honey Sparkling Apple Sangria

Crisp, bubbly and warmly spiced — this Cinnamon-Honey Sparkling Apple Sangria is holiday cheer in a glass.

Ingredients:

  • 1 bottle (750 ml) dry sparkling wine or Prosecco, chilled
  • 2 cups apple cider, chilled
  • 1/2 cup brandy or apple-flavored liqueur (optional)
  • 3 tablespoons honey
  • 1/2 teaspoon ground cinnamon (or 2 whole cinnamon sticks)
  • 2 medium apples (red or a mix), cored and thinly sliced
  • 1 orange, thinly sliced
  • 1/2 cup pomegranate seeds (optional, for color and bite)
  • Fresh rosemary sprigs for garnish (optional)
  • Ice or frozen apple slices, for serving

How to Make:

  1. In a large pitcher, whisk the honey with the brandy (if using) until the honey dissolves.
  2. Stir in the apple cider and ground cinnamon (or add the cinnamon sticks), mixing until combined.
  3. Add the apple and orange slices and pomegranate seeds to the pitcher.
  4. Chill the mixture for at least 30 minutes so the fruit soaks up the flavors.
  5. Just before serving, gently pour in the chilled sparkling wine to preserve the bubbles.
  6. Fill glasses with ice or frozen apple slices, spoon in fruit, and pour the sangria over.
  7. Garnish each glass with a rosemary sprig and a light sprinkle of cinnamon if you like.

Raise a glass — this festive, fizzy sangria tastes like cozy winter nights and holiday parties in every sip!

Winter Berry Sparkling Sangria

Bright, bubbly and full of winter berry cheer — a festive sangria that sings with every sip.

Ingredients:

  • 1 bottle (750 ml) dry sparkling wine or Prosecco, chilled
  • 1 cup frozen mixed winter berries (cranberries, raspberries, blackberries)
  • 1/2 cup orange liqueur (Triple Sec or Cointreau)
  • 1/2 cup cranberry or pomegranate juice, chilled
  • 1/4 cup simple syrup (adjust to taste)
  • 1 small orange, thinly sliced
  • 1 small lemon, thinly sliced
  • Fresh rosemary sprigs for garnish (optional)
  • Ice cubes

How to Make:

  1. Add the frozen berries to a large pitcher — they act like built-in chillers and add flavor as they thaw.
  2. Pour in the orange liqueur and cranberry or pomegranate juice.
  3. Stir in the simple syrup, tasting and adjusting sweetness if needed.
  4. Add the orange and lemon slices to the pitcher and gently muddle a couple times to release citrus oils.
  5. Just before serving, slowly pour in the chilled sparkling wine to keep as much fizz as possible.
  6. Add ice cubes if you like it extra cold and tuck in a few rosemary sprigs for a festive aroma.
  7. Serve in glasses with a few berries and a citrus slice, and enjoy the sparkle.

Cheers to a bright, berry-filled holiday toast!

Maple-Maple Bourbon Sparkling Sangria

A cozy, bubbly holiday sangria that doubles down on maple for warm, festive sips.

Ingredients:

  • 1 bottle (750 ml) dry sparkling wine or brut prosecco, chilled
  • 3/4 cup bourbon
  • 1/3 cup pure maple syrup, plus extra to rim glasses (optional)
  • 1/4 cup orange liqueur (like Cointreau) or fresh orange juice
  • 1 orange, thinly sliced
  • 1 apple (Honeycrisp or Gala), cored and thinly sliced
  • 1 pear, cored and thinly sliced
  • 1 cinnamon stick
  • 3 whole star anise (optional)
  • 1/2 teaspoon pure vanilla extract
  • Fresh rosemary sprigs for garnish
  • Ice, for serving

How to Make:

  1. In a large pitcher or punch bowl, combine the bourbon, maple syrup, orange liqueur (or juice), and vanilla extract. Stir until the maple is well mixed.
  2. Add the orange, apple, and pear slices to the pitcher along with the cinnamon stick and star anise.
  3. Cover and chill for at least 1 hour, up to 4 hours, to let the fruit soak up the maple-bourbon flavors.
  4. Just before serving, pour in the chilled sparkling wine and gently stir to combine. Taste and add a little more maple syrup if you prefer it sweeter.
  5. If you like, rub the rim of each glass with a bit of maple syrup and dip in coarse sugar for a festive rim.
  6. Fill glasses with ice, pour the sangria, and garnish each glass with a rosemary sprig and a slice of apple or orange.
  7. Serve immediately so the bubbles stay lively and enjoy the warm, maple-kissed sparkle.

Cheers — sip something cozy and festive!

Cranberry-Ginger Moscow Mule Sangria

Cranberry-Ginger Moscow Mule Sangria — a festive, fizzy twist on the classic mule with bright cranberries and warming ginger.

Ingredients:

  • 1 bottle (750 ml) dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1 cup chilled ginger beer
  • 1/2 cup vodka (optional for extra kick)
  • 1 cup cranberry juice (unsweetened or light)
  • 1/2 cup orange liqueur (Cointreau or Triple Sec)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/2 cup simple syrup (adjust to taste)
  • 1 cup fresh or frozen cranberries
  • 1 small orange, thinly sliced
  • 1 lime, thinly sliced
  • 2–3 sprigs fresh rosemary (plus extra for garnish)
  • Ice, for serving

How to Make:

  1. In a large pitcher, pour the white wine, vodka (if using), cranberry juice, orange liqueur, and fresh lime juice.
  2. Stir in the simple syrup, tasting and adjusting sweetness as needed.
  3. Add the cranberries, orange slices, lime slices, and rosemary sprigs to the pitcher.
  4. Chill the sangria in the refrigerator for at least 1 hour (up to 4 hours) to let flavors meld.
  5. Just before serving, gently stir in the chilled ginger beer to keep the fizz.
  6. Fill glasses with ice, pour the sangria over ice, and garnish each glass with a rosemary sprig and a few cranberries.
  7. Serve immediately so the ginger beer stays bubbly.

Enjoy a bright, fizzy sip of holiday cheer!

Clementine and Rosemary Champagne Punch

Bright, bubbly holiday punch that tastes like citrusy cheer with a savory rosemary twist.

Ingredients:

  • 6–8 clementines (about 2 cups juice + slices for garnish)
  • 1/4 cup sugar (or to taste)
  • 3–4 sprigs fresh rosemary, plus extra for garnish
  • 1/2 cup orange liqueur (Cointreau or triple sec)
  • 1 bottle (750 ml) chilled champagne or prosecco
  • 1 cup sparkling water or club soda, chilled
  • Ice
  • Optional: 1/4 cup brandy for extra warmth

How to Make:

  1. Peel and juice enough clementines to yield about 1½–2 cups juice; reserve a few thin slices for garnish.
  2. In a pitcher, combine the clementine juice and sugar; stir until the sugar dissolves.
  3. Bruise the rosemary sprigs lightly (rub between your fingers) and add them to the pitcher to infuse for 10–15 minutes.
  4. Add the orange liqueur (and brandy, if using) to the pitcher and give it a gentle stir.
  5. Strain out the rosemary if you prefer a clear punch, or leave the sprigs in for visual appeal and stronger flavor.
  6. Refrigerate the mixture until well chilled, about 30 minutes.
  7. Just before serving, add ice to the pitcher, pour in the chilled champagne and sparkling water, and stir gently to combine.
  8. Taste and adjust sweetness or bubbles as needed; garnish each glass with a clementine slice and a small rosemary sprig.

Raise a glass and enjoy the festive, citrusy sparkle!

Conclusion

You’ve got a dozen festive sparkling sangrias to try, so pick a few that match your guest list and stock the simple ingredients. Chop fruit, measure spirits, and chill your base wine or prosecco. Combine, let flavors meld for at least 30 minutes, then top with bubbles just before serving. Remember, “many hands make light work,” so ask helpers to prep fruit and ice. Serve cold, refill pitchers, and enjoy the party.

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