Velvety Merlot Sangria with Grand Marnier & Muddled Berries

A lush, ruby-red sangria made with Merlot, muddled berries, citrus zest, and a splash of Grand Marnier. This recipe is all about trusting your senses - perfect for brunch, girls’ night, or solo unwinding with a large wine goblet.

The Recipe

I didn’t measure. I trusted taste, instinct, and the spirit of the moment.

Inspired by the Merlot-infused cheeses on my board, I wanted something that could match their depth and bring a little brightness. Something that felt like late spring and early summer in a glass.

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Ingredients

Merlot (a generous pour)

Grand Marnier (a splash for richness)

Milo’s lemonade (for tang and balance)

Fresh orange juice (just squeezed, just enough)

Orange zest (for aromatics)

Blackberries, cherries, raspberries, and strawberries (muddled)

Ice cubes

Strawberry slices, and addt'l berries (for the glass)

A sprig of parsley perhaps for garnish

Instructions

1. Muddle the berries in a cocktail shaker until they release their juice and fragrance.

2. Fill your favorite wine glasses with ice and nestle a few strawberry slices between the cubes.

3. Pour in the Merlot, a splash of Grand Marnier, and Milo’s lemonade.

4. Give it all a good shake (or stir gently if you’re not using a shaker).

5. Top with fresh orange juice and a generous sprinkle of orange zest.

This sangria doesn’t beg to be exact - it invites you to trust your senses. To create something that tastes like a toast to yourself and those you love.

Make it again and again. Just never quite the same way.

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