Out of Brandy, one case

Brandy substitute for sangria

6 options, ranked, with the exact amount

Use thisBest of 6 options

Use Light or gold rum

Same amount as the brandy

In sangria, replace the brandy with the same amount of rum, light or gold. An orange liqueur such as triple sec also works at the same amount, but it is sweet, so cut the sugar. Most recipes use ¼ to ½ cup of brandy per bottle of wine, which is there for strength and a little fruit; you can also leave it out and add orange juice for a lighter pitcher.

Verdict —: Works
Best for —: red sangria with oranges and apples
Pantry —: Likely in your cupboard

One casethe full brandy card

Every option, one card

Ranked

Brandy substitutes compared
#	Substitute	Instead of brandy	Verdict
1	Light or gold rumred sangria with oranges and apples	Same amountWorks	Works
2	Orange liqueurred sangria with citrus	Same amountTweak it	Tweak it
3	Cognac, armagnac or fruit brandyany sangria	Same amountWorks	Works
4	Bourbon or whiskeyfall and winter red sangria	½ × the amountYou'll taste it	You'll taste it
5	Vodkawhite and rosé sangria	Same amountYou'll taste it	You'll taste it
6	Orange juicebrunch and daytime sangria	Same amountYou'll taste it	You'll taste it

What changesWhat changes, option by option6 options

Light or gold rum

slightly sweeter, with a sugarcane note in place of grape

Rum gives sangria the same lift in strength as brandy, and its light sweetness suits citrus and stone fruit. It is a common choice in white and tropical sangrias.

Best for: red sangria with oranges and apples, white sangria with peaches or pineapple, sangria made a few hours ahead
Where it fails: A very dry, traditional red sangria, where a purist would miss the grape flavor of brandy.

Dark or spiced rum also works but adds molasses and spice. Start with half the amount and taste.

Orange liqueur

sweeter, with a clear orange flavor

Triple sec, Cointreau or Grand Marnier. Many sangria recipes already use one next to the brandy, so more of it keeps the pitcher tasting as intended. Grand Marnier is made with cognac, which is a brandy.

Best for: red sangria with citrus, white and sparkling sangria, when you want a slightly lighter drink
Prep: Use the same amount as the brandy, then cut the recipe's sugar or simple syrup by about half and sweeten to taste at the end.
Where it fails: Triple sec is usually lower in alcohol than brandy, so the sangria is a little weaker, and with the full amount of sugar it turns cloying.

Cognac, armagnac or fruit brandy

the same, or lightly fruited

Cognac and Armagnac are brandies, so they change nothing. Apple brandy, apricot brandy and peach brandy also work and push the pitcher toward that fruit.

Best for: any sangria, apple brandy with fall fruit and cinnamon, peach or apricot brandy in white sangria
Where it fails: Nothing, apart from the cost of pouring good cognac into a pitcher of wine and fruit.

Sweetened fruit brandies and schnapps are liqueurs: cut the sugar as you would for orange liqueur.

Bourbon or whiskey

oak, vanilla and a whiskey edge

Bourbon's vanilla and caramel go well with red wine, apples and cinnamon. It tastes of whiskey, not brandy.

Best for: fall and winter red sangria, sangria with apples, pears and cinnamon
Prep: Start with half the amount, taste after the pitcher has chilled, and add more if you want it.
Where it fails: White, rosé and sparkling sangria, where the oak covers the wine.

Vodka

no added flavor; a thinner, cleaner drink

Vodka replaces the strength of the brandy and nothing else. The wine and fruit carry all the flavor.

Best for: white and rosé sangria, when you want the fruit to stand out
Where it fails: Red sangria that relied on brandy for depth: it tastes flatter.

Orange juice

fruitier and softer

For a lighter pitcher with no spirits. It replaces the volume and adds fruit and sweetness. The wine is still alcoholic.

Best for: brunch and daytime sangria, a lower-alcohol pitcher
Prep: Use the same amount and leave out some of the sugar, since the juice is sweet.
Where it fails: It is weaker, and it is not alcohol-free unless you also swap the wine for grape juice.

How it behaves in this recipe

In this recipeBrandy

Sangria is wine, cut fruit, a sweetener and a small amount of spirit, usually ¼ to ½ cup of brandy for a 750 ml bottle. The brandy raises the strength and draws flavor out of the fruit as the pitcher rests. Any spirit does the first job; the choice changes only the background flavor.

Tips for substituting brandy

5 tips

Use the same measure the recipe gives for brandy, usually ¼ to ½ cup per 750 ml bottle of wine.
With orange liqueur or another sweet liqueur, add half the recipe's sugar, chill, then taste and adjust.
Let the fruit sit in the wine and spirit for 2 to 4 hours in the refrigerator before serving, whichever spirit you use.
Add sparkling water, soda or sparkling wine only when you serve, so it stays fizzy.
If the recipe already has both brandy and orange liqueur, replace only the brandy, with rum.

Questions

5 questions

Can I substitute rum for brandy in sangria?

Yes, at the same amount. Light or gold rum is the closest fit and tastes slightly sweeter than brandy. Dark or spiced rum is stronger in flavor, so start with half the amount and taste.

Can I make sangria without brandy?

Yes. Leave it out and the sangria is lighter and less strong, which many people prefer. Replace the volume with orange juice, or with a little more wine, so the pitcher is not short.

Can I use triple sec in place of brandy in sangria?

Yes. Use the same amount and cut the sugar by about half, because triple sec is sweet. The sangria tastes more of orange and is slightly weaker, since triple sec is usually lower in alcohol than brandy.

Can I use whiskey or bourbon in sangria?

Yes, in red sangria. Bourbon suits apples, pears and cinnamon. Start with half the amount the recipe gives for brandy, because whiskey is more noticeable in the glass.

What can I use in place of brandy for a non-alcoholic sangria?

Replace the brandy with orange juice and the wine with red or white grape juice, then add the fruit and top with sparkling water. Replacing only the brandy lowers the alcohol but does not remove it.