The Meatball Shop's Devil’s Juice Sangría

15 min

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.

15 min


number of servings
  • 2 cup water Added to
  • 12 cup sugar Added to
  • 2 tbl ground ginger Added to
  • 1 bottle white moscato wine Added to
  • 1 cup brandy Added to
  • 1 ounce lemon juice Added to
  • 2 ounce ginger syrup Added to
  • 14 cup honey Added to
  • 6 ounce fresh strawberries, hulled and sliced Added to
  • 2 oranges, sliced Added to
  • 2 limes, sliced Added to
  • 1 lemon, sliced Added to
  • 2 g fresh thyme sprigs, tied in a bundle with kitchen string or a rubber band Added to


1. Step

In a medium saucepan, combine the water, sugar, and ground ginger.

2. Step

Bring to the boil, stirring until the sugar is dissolved. Remove from the heat and chill before using.

3. Step

Combine the brandy and honey in a large glass or ceramic bowl or pitcher. Stir to help break down honey.

4. Step

Add the sliced strawberries, oranges, limes, and lemon. Add the lemon juice and ounces of Ginger Syrup. Stir gently. Add the Moscato and stir gently.

5. Step

Submerge 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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