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Tomorrow is the Super Bowl. Football season starts in August when it is hot and balmy, real sangria weather. Now, in February, sangria is the last thing on our minds.

But should sangria be remote just because it is snowing? How about a very winter sangria, a Fireside Sangria. Something to sip and relish as you watch the Big Game. This is a sophisticated punch made with Grand Marnier, vermouth, clementine juice, Sauvignon Blanc and sparkling rose. A few sips of this and you won’t mind any fumbles or interceptions!

If you look at the other blog posts this week, you’ll see food ideas for your game enjoyment. And I’ll have one more beverage idea first thing Sunday morning, just in time to make a run to the store and mix up another punch you’ll love: a Cranberry and Orange Sparkler.

This recipe comes from Rosé Cocktails, a truly sparkling book.

Fireside Sangria

Yield: serves 6 to 8


  • About 10 seedless white grapes, halved lengthways
  • About 10 seedless red grapes, halved lengthways
  • 1 small orange, finely sliced
  • 90 ml/3 oz. Grand Marnier or other orange-flavored liqueur
  • 90 ml/3 oz. aged sweet red vermouth (I like to use Carpano Antica Formula)
  • 170 ml/¾ cup clementine juice (or blood orange juice also works well)
  • 375 ml/1 ½ cups fresh, fruity Sauvignon Blanc (preferably from New Zealand)
  • 1 x 750-ml/25-ounces bottle well-chilled sparkling rose (a pink Champagne or rose Prosecco both work well here)
  • Dried orange slices and cinnamon sticks, to garnish
  • Ice cubes


Put the grapes and orange slices in a punch bowl. Pour in all of the other ingredients, including plenty of ice cubes and stir.

Serve ladled into ice-filled tumblers or red wine glasses and garnish each one with a dried orange slice and a cinnamon stick.

Source: Rosé Cocktails by Julia Charles [Ryland, Peters and Small, 2018]