BACKCOUNTRY BARTENDER: Corralejo Tequila Sangria

Our resident imbibing expert takes on the Spanish staple...and adds a twist.

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I’ve always stressed out about making Sangria, worrying that I would add too much or the wrong type of wine, and ruin the party.

The traditional Spanish punch– which translates to “bloodletting”– is typically concocted from a Spanish red wine, chopped fruit, a sweetener, and other spirits.

That said, good news folks; there is no wrong way to make this well-loved party potion. Have fun experimenting with your favorite wine and fruits and you’ll find your own favorite flavor but this twist on the traditional recipe honors its Spanish roots, while adding a modern flair to shake things up.


2 oz Corralejo Reposado Tequila

1 oz St. Germaine Elderflower Liqueur

1 oz Rioja (or another light, dry, fruit-forward red wine)

¾ oz Simple syrup

Splash of pineapple, orange, cranberry juices

Fruit (2-3 of your favorite berries like raspberries or strawberries, orange slices, lime slices)

At Home

Measure ingredients and add them to a zip-top bag.

On the Trail

After a few hours in your pack, the Sangria will become well-mixed and the fruit will absorb enough alcohol without completely losing its flavor. When you’re ready to unwind, chill the Sangria in a cold stream while you’re setting up camp (ten minutes or so should do it depending on the water temperature). If you’re lucky enough to have access to wild fruits like blackberries, raspberries, or blueberries, throw them in the bag before chilling for a great last-minute addition to the cocktail.

Oh, and feel free to dance the Flamenco. Just watch out for other campers.