Vermouth-Grapefruit Sangria

If you're a grapefruit lover, this is going to be your new signature brunch cocktail.

Prep Time:
20 mins
Total Time:
1 hrs 20 mins
6 to 8 Serves

Say hello to your new signature brunch cocktail. This grapefruit sangria is big-batch drink, which means you make it by the pitcher—no mixing or shaking individual sips for guests. They can help themselves to a glass of this refreshing libation while you put the finishing touches on other aspects of the meal.

It's also a grapefruit lovers dream: The citrus is prepped three ways—juiced, supremed, and thinly sliced into wheels—before it's mixed with vermouth. It's also a low-ABV drink that's festive enough for toasting and just right for daytime sipping. We called it a sangria, but really, it's a lot simpler—and more citrusy—than most versions of the crowd-pleasing Spanish punch.


  • cup sugar

  • 3 ⅓ cups grapefruit juice, preferably fresh

  • 2 cups dry vermouth

  • 3 cups supremed grapefruit segments

  • ½ cup thinly sliced grapefruit wheels, plus more for garnish


vermouth-grapefruit sangria
Armando Rafael
  1. Combine sugar and grapefruit juice:

    Bring sugar and 1/3 cup grapefruit juice to a boil, stirring until sugar dissolves; let cool completely.

  2. Mix drink in pitcher and chill:

    In a pitcher, stir together syrup, remaining 3 cups grapefruit juice, vermouth, and grapefruit segments and wheels. Cover and refrigerate at least 1 hour and up to 1 day. Serve over ice; garnish with a grapefruit wheel.

Related Articles