This white sangria captures the essence of summer in every glass, blending crisp white wine with fresh citrus and stone fruit for a refreshing experience.
I developed this version after tasting Cooper’s Hawk’s signature drink, focusing on balancing sweet and tart flavors without overpowering the wine.
The key is using ripe seasonal fruit and letting it infuse for at least 4 hours to maximize flavor extraction.
You’ll end up with a beautifully layered drink that’s perfect for warm evenings or casual gatherings with friends.
Ingredients for Cooper’s Hawk White Sangria
Bright wine, ripe fruit, and a touch of sweetness make this summer sipper irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Dry White Wine 🍷 | 1 bottle | Crisp variety like Sauvignon Blanc |
| Fresh Peaches 🍑 | 2 whole | Ripe, pitted and sliced |
| Fresh Plums 🟣 | 2 whole | Ripe, pitted and sliced |
| Fresh Oranges 🍊 | 2 whole | Thinly sliced, peel on |
| Fresh Limes 🍈 | 2 whole | Thinly sliced, peel on |
| Fresh Lemons 🍋 | 1 whole | Thinly sliced, peel on |
| Green Apples 🍏 | 1 whole | Cored and diced |
| Triple Sec 🥃 | ¼ cup | Orange liqueur for depth |
| Brandy 🥃 | ¼ cup | Adds warmth to the blend |
| Simple Syrup 🍯 | ¼ cup | Adjust to taste preference |
| Fresh Strawberries 🍓 | 1 cup | Hulled and quartered |
| Club Soda 💧 | 1 cup | Added just before serving |
| Fresh Mint Leaves 🌿 | ¼ cup | For garnish, lightly bruised |
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The fruit is everything here. Farmers markets are your best bet for peak-season stone fruit—look for peaches and plums that give slightly when pressed. Organic citrus (oranges, limes, lemons) is worth it since you’re using the peel. I grab my wine from Total Wine or Trader Joe’s—their Sauvignon Blanc is consistently crisp and affordable for sangria.
No peaches? Nectarines or white cherries work beautifully. Triple sec can be swapped for Cointreau at half the amount (it’s stronger). Skip the brandy if you prefer a lighter drink, but add an extra splash of simple syrup. The club soda keeps it bubbly—San Pellegrino or Topo Chico add a nice mineral touch. Fresh mint is non-negotiable though (frozen works in a pinch).
This tastes best after 4-6 hours of infusing—overnight is even better. Store in the fridge for up to 2 days, but add the club soda just before serving. The fruit will soften and release even more flavor over time.
Why You’ll Love This Recipe
- No Fuss Mixing: I just dump the wine, sliced peaches, plums, oranges, and limes into a pitcher and let it chill. Honestly, the hardest part is waiting for it to steep.
- Summer in a Glass: That first sip with the sweet peaches and tart limes hitting the crisp white wine? Ridiculously refreshing.
- Brunch or BBQ: I’ve served this at lazy Sunday brunches and it disappears just as fast at backyard cookouts.
- Stretches Further: Between us, I always double the batch because it tastes even better the next day—and it’s way cheaper than buying cocktails out.
Step-by-Step Instructions for Cooper’s Hawk White Sangria
Here’s the method. Straightforward, tested, works every time.
Step 1: Prepare and Combine the Fresh Fruits
Start by prepping all the fruit. Pit and slice the 2 whole Fresh Peaches and 2 whole Fresh Plums into thin wedges. Thinly slice the 2 whole Fresh Oranges, 2 whole Fresh Limes, and 1 whole Fresh Lemons with the peel on—this adds vibrant color and subtle bitterness. Core and dice the 1 whole Green Apples into small, bite-sized pieces.
Hull and quarter the 1 cup Fresh Strawberries. Combine all the prepared fruit in a large pitcher. I like to gently press some of the fruit with a wooden spoon to release a bit of juice—this jumpstarts the flavor infusion.
Step 2: Add Liquids and Sweeteners
Pour the 1 bottle Dry White Wine over the fruit. A crisp Sauvignon Blanc works beautifully here. Add the 0.25 cup Triple Sec and 0.25 cup Brandy next—these liqueurs add depth and a hint of warmth to balance the bright fruit flavors.
Stir in the 0.25 cup Simple Syrup. Taste and adjust sweetness if needed, but remember the fruit will release more natural sugars as it macerates. Give everything a good stir, ensuring all the fruit is submerged in the liquid.
Step 3: Chill and Infuse the Flavors
Cover the pitcher and refrigerate for at least 4 hours, but overnight is ideal. This resting time allows the flavors to meld together. The citrus oils from the peels will infuse into the wine, while the stone fruits soften slightly and absorb the liquid.
You’ll notice the sangria takes on a beautiful, sunlit hue as the fruit releases its colors. Stir the mixture once or twice during chilling to help the infusion process along.
Step 4: Finish with Bubbles and Garnish
Just before serving, add the 1 cup Club Soda and stir gently to incorporate. This adds a refreshing effervescence that lightens the drink. Pour the sangria into glasses, making sure each serving gets a generous amount of fruit.
Garnish with the 0.25 cup Fresh Mint Leaves, lightly bruised to release their aroma. The mint adds a bright, herbal note that complements the citrus and stone fruits perfectly. Serve immediately over ice for the best experience.
Pro Tips For Making Cooper’S Hawk White Sangria
- Chill Overnight: Let the sangria sit in the fridge for at least 12 hours—I learned this the hard way when my first batch tasted more like wine with fruit than a proper sangria.
- Slice Fruit Thin: Cut the peaches, plums, and oranges into thin wedges or small chunks so they release more flavor into the wine faster.
- Skip the Seeds: Always remove the pits from peaches and plums, and seed the limes—nothing ruins a sip like an unexpected crunch.
- Use a Bold White: Pick a crisp, dry white like Sauvignon Blanc or Pinot Grigio; sweeter wines make the sangria cloying after the fruit infuses.
Make-Ahead Tips for Leftovers
Prep Fruit Ahead
Wash and dry all fruit the night before and store in airtight containers in the fridge. Slice citrus and stone fruit just before combining to prevent browning. I keep peaches and plums whole until the last minute for maximum freshness. 💡
Mix Base Early
Combine wine, Triple Sec, Brandy, and simple syrup in your pitcher up to 24 hours ahead. This lets the alcohol and sweeteners fully integrate. I use a glass pitcher to monitor the color development.
Infuse Overnight
Add all sliced fruit to the liquid mixture and refrigerate for at least 8 hours. The longer it sits (up to 2 days), the more intense the flavors become. Stir once halfway through for even infusion.
Add Bubbles Last
Keep club soda separate until serving time to maintain carbonation. I use San Pellegrino for its crisp mineral notes. Add ice to glasses first, then pour sangria over to preserve the fizz. 🥂
Garnish Fresh
Bruise mint leaves just before serving to release their aroma. If making a double batch, store garnishes separately and add to individual glasses. This keeps the presentation vibrant.
Storage Tips
Without club soda, the base mixture keeps for 3 days refrigerated. The fruit will continue softening, which some prefer. I strain out fruit after 48 hours if I want a clearer drink.
Nutrition Facts
Frequently Asked Questions
Can I make this without alcohol?
Yes! Replace the wine with white grape juice and skip the liqueurs. Use sparkling water instead of club soda. The fruit infusion will still deliver great flavor, though it will be sweeter.
What if I don’t have stone fruit?
No problem. Try pineapple, mango, or pears for a different twist. Berries like raspberries or blueberries also work well and add a pop of color.
How do I prevent the fruit from getting mushy?
Add the club soda and ice only when serving. If making ahead, store the fruit in the wine mixture for up to 2 days max. For firmer fruit, add it just 4 hours before serving.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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