The Week (US)
Cocktails: Rosé sangria
With summer cocktail season underway, said Florence Fabricant in The New York Times, maybe it’s time to give certain warm-weather staples a twist. Below, a sangria made with rosé rather than red wine. It’s festive enough for a standalone cocktail party but suitable to drink with many a meal.
Ingredients: 1½ cups mixed red and pink fruit, such as raspberries, halved strawberries, pitted cherries, cubed apple, peeled pink grapefruit, or blood orange segments • 1 tbsp granulated sugar • ¼ cup triple sec or other orange liqueur • 1 bottle chilled rosé wine • ½ cup chilled pomegranate juice • Place fruit, sugar, and triple sec in a pitcher and stir to combine. Refrigerate until fruit softens a bit (at least 4 hours and up to 8).
• Add wine and pomegranate juice; stir. Pour over ice into chilled wine glasses and include some of the fruit in each. Serves 6.