The Meatball Shop's Devil’s Juice Sangría

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2 quarts Easy
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Ingredients (13)

For the Ginger Syrup:

  • 2 cups water
  • 1/2 cup sugar
  • 2 tablespoons ground ginger

For the sangría:

  • 1 (750-ml) bottle white Moscato wine
  • 1 cup brandy
  • 1 ounce lemon juice
  • 2 ounces Ginger Syrup
  • 1/4 cup honey
  • 6 ounces fresh strawberries, hulled and sliced
  • 2 oranges, sliced
  • 2 limes, sliced
  • 1 lemon, sliced
  • 2 grams fresh thyme sprigs, tied in a bundle with kitchen string or a rubber band


This Devil’s Juice Sangría from New York City’s The Meatball Shop is the perfect drink to make in large batches. The flavor gets better over time, and it’s fun to serve in a big punch bowl for a group. You’ll have more Ginger Syrup than you’ll probably need, but any leftovers will keep in the fridge up to 2 weeks.


Make the Ginger Syrup:
  1. 1In a medium saucepan, combine the water, sugar, and ground ginger.
  2. 2Bring to the boil, stirring until the sugar is dissolved. Remove from the heat and chill before using.

Assemble the sangría:

  1. 1Combine the brandy and honey in a large glass or ceramic bowl or pitcher. Stir to help break down honey.
  2. 2Add the sliced strawberries, oranges, limes, and lemon. Add the lemon juice and 2 ounces of Ginger Syrup. Stir gently. Add the Moscato and stir gently.
  3. 3Submerge the bundle of thyme in the sangría and chill in the refrigerator for a minimum of 4 hours. (If you want to chill it longer, remove the thyme bundle after 4 hours.)
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