The components for a traditional sangria are in the glass: wine, brandy and fruit. The sparkling wine or fizzy water that’s sometimes added just before serving is not in this recipe, but you can include it, especially if you increase the recipe four or six times to make a pitcher. Wölffer Kitchen in Sag Harbor, N.Y., which makes a popular rosé wine, devised this pretty drink, a variation on sangria, for its summery appeal.
- Serves: 1 person
- 2mint leaves
- 1slice cucumber
- ½ounce simple syrup (see note)
- ½ounce Chambord liqueur or other black raspberry liqueur
- ¾ounce lemon juice
- ¾ounce Cognac
- 4ounces rosé wine, chilled
- Half-moon slice of an orange
Step 1In a cocktail shaker, muddle 3 of the raspberries, the mint and cucumber with the simple syrup. Add the Chambord or other liqueur, lemon juice and Cognac. Fill the shaker with ice cubes and add the rosé wine. Shake well.
Step 2Strain into a wine glass, add the remaining 2 raspberries and the orange slice.