Ingredients:
- 1 bottle of pre-chilled rosé wine
- 1 cup triple sec
- 1 cup brandy
- 1 can of blood orange soda
- 1/2 cup frozen berries
- 1/2 cup frozen peaches
- 1/2 cup frozen apples
- 1/2 cup frozen lemon wedges
- Fresh mint
- Pinch of salt
- Ice
This is a very fast and loose recipe. I used Hennessy VS because it was around on my shelf. I like Pellegrino Blood Orange soda but you can use any orange or lemon soda you have around — even Squirt (this is where the bulk of the sweetness comes from so don’t skip it). The rest is pretty standard stuff.
As for the wine, I used Leslie Reserve Rosé of Pinot Noir. It’s a little spendier but delicious. Remember the cardinal rule of cocktail mixing: The better the base alcohol, the better the final product. It’s a nice, zesty, and spritely wine that works well as a sipper (without too much sweetness). It’s a nice wine on its own but really shines as a sangria. The best rule to follow is to use a wine you actually like to drink.
What You’ll Need:
- Large pitcher
- Highball glasses
- Paring knife
- Measuring cup
- Large spoon
- Straws
Method:
- Slice all the fruit into wedges and place in the freezer until frozen through.
- Add the wine, triple sec, brandy, soda, and all the fruit to a large pitcher with a big pinch of salt (about the size of a large pea). Stir until well integrated.
- Add ice and mint to a fresh glass and pour the sangria over. Scoop some fruit on top of the drink and serve.
Bottom Line:
Rosé Sangria Is The Perfect Labor Day Drink — Here’s Our Recipe