Recipes
Rosé Sangria
Making sangria is not about blindly combining wine and overripe fruit. Troy Sidle, a bartender and bar designer based in New York City, adds flavored ice to infuse his sangria as it dilutes. It's our new favorite way to drink pink.
To learn more, read "Drank Space."
Rosé Sangria
Recipe adapted from Troy SidleYield: 14 to 16 servings
Prep Time: 45 minutes, plus 2 hours soaking time
Cook Time: N/A
Total Time: 45 minutes, plus 2 hours soaking time
Ingredients
For the Flavored Ice:
1 pint raspberries
4 cups water, divided
1 whole grapefruit
For the Infused Gin:
1 cup gin
1 ounce maraschino liqueur
Peel from 1 grapefruit, using a vegetable peeler
Peels from 3 lemons, using a vegetable peeler
Peels from 3 oranges, using a vegetable peeler
1 cup raspberries, halved
1 cup strawberries, hulled and cut into wedges
For the Rosé Sangria:
Two 750-ml bottles dry rosé
Infused gin
1 ounce maraschino liqueur
1½ ounces Campari
1½ ounces simple syrup (equal parts sugar and water, simmered until sugar dissolves)
Flavored ice
2 cups fresh fruit (such as apricots, nectarines and peaches), cut into small pieces
Ice
Soda water
Mint sprigs, for garnish
Directions
1. Make the flavored ice: In a blender, blend the raspberries and 2 cups of the water on high speed. Strain through a fine-mesh strainer and pour into an ice cube tray. Freeze until solid.
2. Juice the grapefruit through a fine-mesh strainer and stir in the remaining 2 cups of water. Pour into an ice cube tray and freeze until solid.
3. Make the infused gin: In a large pitcher, combine all the ingredients and let the mixture soak for at least 2 hours or overnight. Strain and set aside.
4. Make the rosé sangria: In a large punch bowl, combine the rosé, infused gin, maraschino liqueur, Campari and simple syrup. Add the flavored ice and the fresh fruit.
5. Ladle individual servings into rocks glasses filled with ice. Top with soda water, garnish with mint and serve.
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