Citrus Vodka White Sangria
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A refreshing alcoholic beverage featuring white wine and vodka with zesty lime and lemon slices, lightly sweetened and topped with tonic water. Served chilled with ice and mint for a cool twist. Vegan, nut-free, gluten-free, lactose-free, and egg-free.
Prep:
15 min
Cook:
0 min
Total:
70 min
Servings:
6 servings
#cocktails
#vegan
#gluten-free
#sangria
#refreshing
Wine. Vodka. Citrus. Sugar melting slowly. Cold waiting. Limes and lemons float silently. Soda bubbles sticking to the glass. Mint replaced with basil leaves. Different. Sharp. The cold splash cuts the sweetness. A quick fix before the weekend. Not complicated, just layered with flavors. Vegan and allergen-free, it pokes at traditional sangria with a sharper bite. A lighter take, clean on the palate. You taste sun and ice. Lively and bright. Ready when you’re not. No rush. Just chill and sip. Enjoy. Keep it simple. Unexpected twist with basil instead of mint. Fresh but different. Calls for good wine. This one, cooler and cleaner, perfect when hot outside. Easy for vegetarians and free from most common allergens too. A fast mix but still needs about an hour to come together well.
Ingredients
- 1 bottle 600 ml chilled white wine
- 150 ml vodka
- 75 g sugar
- 3 lemons juice fresh
- 1 lemon sliced
- 2 limes sliced
- 300 ml tonic water
- Ice cubes
- Fresh basil leaves for garnish
About the ingredients
Swapping vodka for gin or white rum shifts flavor subtly. Here vodka chosen for neutral spirit base, letting citrus shine. Sugar quantity reduced to balance tonic’s bitterness. Lemons dominate juice, limes sliced for visual and taste contrast. Basil instead of traditional mint to add herbal complexity. Tonic water adds light fizz and a hint of bitterness, replacing usual soda water or lemonade. Keep wine cold before mixing for best taste. If lacking tonic, sparkling mineral water works but less bitter edge. Ice cubes needed generously — dilute and chill. Gluten-free, vegan, dairy-free, egg-free. Easy for most diets. Choose crisp, dry white wine — Sauvignon Blanc or Pinot Grigio fit well. Avoid overly sweet wines or heavy oak tones. Fresh citrus essential, avoid thick rind fruit to keep bitterness low. Slice fruit thinly for quick infusing but not mushy.
Method
- Grab a large pitcher. Put sugar and lemon juice in first. Stir well until sugar dissolves.
- Add white wine and vodka. Mix everything. Toss in lemon and lime slices.
- Cover. Chill in fridge 55 minutes minimum.
- Before serving, pour in tonic water. Add ice cubes liberally.
- Sprinkle torn basil leaves over the top. Serve cold.
Cooking tips
Start dissolving sugar in citrus juice at room temp for faster integration. Stir well to avoid gritty texture. Adding wine and vodka afterward keeps alcohol balanced and not too sugary. Fruit slices must be cut beforehand to release oils without over-maceration. Chill uncovered or loosely covered for best flavor mingling—about 55 minutes hits sweet spot. Too long — fruit gets mushy, bitterness peaks. Before serving, add tonic to preserve fizz; avoid premature mixing to keep bubbles alive. Ice quantity varies by serving temp and glass size — generous for chill and slight dilution. Garnish last moment: torn basil leaves provide aroma without overpowering. Use fresh leaves only — dried leaves lose the fresh sharpness. Pour gently into glasses to keep bubbles and show off colorful floating slices. Drink within a few hours for best experience; flavors fade or turn bitter later.
Chef's notes
- 💡 For sugar dissolving faster, mix it with lemon juice once at room temp. Stir vigorously, avoid gritty feel. Sugar needs to melt fully. Don't rush this step; infusion starts here.
- 💡 Use fresh, crisp white wine like Sauvignon Blanc. Avoid sweet wines, heavy oak notes. They overpower citrus flavor. Dry is key here, keeps drink refreshing.
- 💡 Tonic water is essential for fizziness. Don't add until serving. Mix in gently, preserves bubbles. If lacking tonic, sparkling mineral water is alternative. Less bitter edge possible.
- 💡 Fruit cuts matter. Slice lemons and limes thin. Releases oils better, keeps them from getting mushy. Thin slices also enhance visual appeal in the drink. Float them artfully.
- 💡 Garnish last. Torn basil leaves offer aroma. Fresh only — dried lacks sharpness significant to this drink. Scatter them right before serving. Visual zest matters here for appeal.
Common questions
How to balance the sweetness?
Adjust sugar level to taste. Compliments citrus but not overpower. Drop sugar if tonic’s already sweet. Blend flavors.
Best way to store leftovers?
Refrigerate in an airtight container. But tonic goes flat. Separate tonic from sangria if possible. Drink within 2 days.
How to serve?
Use large glasses, ice added generously. Ice dilutes, keeps fresh. Pour slowly, maintain fizz. Show off fruit slices in glass.
Can I substitute the vodka?
Yes, gin or white rum works. Subtle change in flavor. Tonic balances regardless. Experiment but keep citrus hit strong.
