“The bitter citrus note from the Aperol plays very nicely with tangy kombucha,” says Kevin Murphy, the bar director and assistant manager of Daisies in Chicago, of his relatively low-ABV sangria. “Another perk? The recipe can easily be batched into a pitcher,” he says. Because the sweetness level of commercially made kombucha varies, you may need to adjust the amount of simple syrup accordingly.
- 1 1/2 ounces red wine
- 3/4 ounce Aperol
- 2 ounces cherry (or other) kombucha
- 1/2 ounce lemon juice, freshly squeezed
- 1/2 ounce simple syrup
- Garnish: lemon slice
Add all ingredients and ice into a Collins glass and stir to combine.
Garnish with a lemon slice.