Rosé wine is the unofficial drink of summertime, sipped at the pool or on patios or picnics. You don’t have to be limited to merely drinking it straight from the bottle, though: Its fruity flavors lend themselves well to mixing up in a batch of Sangria. Whether in the bold style of Bandol rosés or a more gently aromatic Provencal one, or somewhere in between, that pink bottle is perfect for summertime Sangria drinking.
This recipe doubles down on the pink with the addition of rosy-hued pamplemousse liqueur, adding grapefruit’s trademark tangy bitter flavor balanced by a hint of sweetness. Take the color theme further by adding summer’s best red fruit: strawberries and raspberries. That’s only a suggestion, however; use it as a starting point and feel free to throw in whatever you like best and is most in-season. Grapes, blueberries and cubed watermelon would all make fantastic additions to this drink.
Finally, you’ll want to top your glass with a generous splash of club soda for a bit of bubbles, in a nod to summer’s other favorite drink, the Spritz. Or use rosé cava or a similar sparkling wine instead for an extra-festive touch.
- 1 bottle rosé wine, chilled
- 4 ounces pamplemousse liqueur (such as Giffard)
- 1/2 cup sliced strawberries
- 3/4 cup raspberries
- 1 lemon, cut into thin rounds
- Club soda, chilled, to top
Add the wine, liqueur and fruit into a pitcher and stir to combine.
Chill for up to 4 hours.
Divide between 4 to 6 wine goblets and top each with club soda.