I’m not sure why it took me over 750 days to create this website’s first cocktail recipe, but here it is – a really unique sparkling sangria with citrus and berries. It’s a drink that I am proud to call the inaugural One Ingredient cocktail.

Sangria, of course, is a classic Spanish drink typically made with wine, a little liqueur, chopped fruit, and sweetener. This version takes things in a slightly different direction. Firstly, we’re using sparkling wine; a lot of the recipes call for still wine to be mixed with club soda for a bubbly effect… but why not use wine that is already bubbly? This helps us keep the bite of carbonation without diluting the wine.

In addition, the flavors here are so balanced. Chilled dry wine mixed with fresh-squeezed citrus juice and orange-flavored Triple Sec… all marinating in fresh berries? Yeah, it’s quite refreshing. Plus, all that natural sweetness means we don’t need to add additional sweetener, either. It’s balanced, refreshing, and flavorful. If you like sangria, you’ve got to give this one a shot.


Makes 1 pitcher (about 5 cups)


  • 1 750ml bottle Prosecco
  • 1/3 cup Triple Sec
  • Juice of 1 orange
  • Juice of 2 limes
  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries
  • ice cubes, for serving

Making this sangria is so easy, we don’t even need our traditional recipe steps:

Simply grab a large pitcher and squeeze in the orange and lime juice (filter through a strainer if you’d prefer to remove the pulp). Then, pour in a little Triple Sec (or other orange-flavored liqueur, or brandy) and a bottle of dry white sparkling wine, preferably chilled (I used Prosecco but it’s Spanish counterpart, Cava, would be equally as awesome). Finally, toss in two handfuls of each fresh blueberries and sliced strawberries. Done!

This drink is best served immediately, as the sparkling wine will be at its bubbliest just after pouring, but it does keep surprisingly well for several days, as the berries marinate into the liquid. To serve, garnish the glasses with a lime wedge and sliced whole strawberry, then pour in the sangria and berries (and ice, if needed).

Note: You might be wondering why my sangria is so red despite the fact that we only added light/clear ingredients. The reason is, I had a little leftover Spanish red wine and added just a few tablespoons to give this drink extra color. After all, sangria is a Spanish word that means bloodletting because of its traditional dark red color, so it’s only proper that our version should have a reddish tint, right? This part is totally optional, however, and you could alternatively add a little red fruit juice.