I love Sangria. I love to make it, I love to serve it, and I love to drink it. Easy, festive, and fun, it is perfect for large gatherings and preferably should be made the night before to offer the host time for other preparations. Introduced in the United States during the 1964 World’s Fair in New York, Sangria has been enjoyed in Spain for hundreds of years. The traditional version is made with Rioja (red wine), fresh fruits, fruit juices, brandy, and soda. I fell in love with Pink Sangria when I was exploring the beautiful rose wines of Provence in the South of France. This rendering is the signature drink of the Helen David Memorial Bartenders Relief Fund, supporting bartenders who have been affected by breast cancer. One of Sangria’s best features is that it can easily be adapted-every foodies dream. The only rules for me are to include a selection of seasonal fruits and to consider the foods being served with the drink before committing to a white, red, or rose wine base. As with any successful recipe, keep in mind that your final result is ultimately dependent on the quality of the ingredients you use-a philosophy ingrained in me by Helen David, my cousin and most prominent mentor. If you wouldn’t drink the wine or vodka on its own, or eat the fresh fruit from the market, it does not belong in your drink. I stay with an approachable, light, floral, fruit-forward vodka-generally characteristic of a New-World style made of wheat, mixed grain, or even quinoa. This recipe serves eight people-or four people, two each!
NotesSimple syrup is one of the essential cocktail staples-the best way to add the pure sweetness of sugar to a drink recipe.
1 cup (480 ml) water
1 cup (480 ml) sugar
Dissolve sugar into boiled water. Allow mixture to cool and store in a clean bottle in your refrigerator for up to a month.
Total Timea day or more
Make Ahead RecipeYes
Type of Dishalcoholic beverage, beverage, cocktails
- 1 bottle (750 ml) rosé
- 8 oz (240 ml) vodka
- 4 oz (020 ml) Cointreau
- 4 oz (120 ml) simple syrup (see Notes)
- 4 oz (120 ml) pomegranate juice
- 8 oz (240 ml) freshly squeezed lemon juice
- 40z (120 ml) white grape juice
- 2 lemons, cut into thin quarters
- 6 strawberries, sliced
- 1 apple, sliced
- 1 cup (240 ml) red and green grapes, sliced
- 1 small orange, cut into thin quarters
- Chilled 7-UP as needed
Place all ingredients (excluding the 7-UP) into a large glass container, cover, and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher until two-thirds full. Add fresh sliced fruits and top with 7-UP; stir gently to mix. Serve in ice and fruit-filled wine glasses.
2013 Tony Abou-Ganim