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.

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