Cocktail Recipe: Troy Sidle's Rose Sangria
Prep Time:
2 hours, 45 minutes
Cook Time:
Servings:
14 to 16 servings
Ingredients
  • 1 pint raspberries
  • 4 cups water, divided
  • 1 whole grapefruit
  • 1 cup gin
  • 1 ounce maraschino liqueur
  • Peel from 1 grapefruit, using a vegetable peeler
  • Peels from 3 lemons, using a vegetable peeler
  • Peels from 3 oranges, using a vegetable peeler
  • 1 cup raspberries, halved
  • 1 cup strawberries, hulled and cut into wedges
  • Two 750-ml bottles dry rosé
  • Infused gin
  • 1 ounce maraschino liqueur
  • 1½ ounces Campari
  • 1½ ounces simple syrup (equal parts sugar and water, simmered until sugar dissolves)
  • Flavored ice
  • 2 cups fresh fruit (such as apricots, nectarines and peaches), cut into small pieces
  • Ice
  • Soda water
  • Mint sprigs, for garnish
Directions
  1. Make the flavored ice: In a blender, blend the raspberries and 2 cups of the water on high speed. Strain through a fine-mesh strainer and pour into an ice cube tray. Freeze until solid.
  2. Juice the grapefruit through a fine-mesh strainer and stir in the remaining 2 cups of water. Pour into an ice cube tray and freeze until solid.
  3. Make the infused gin: In a large pitcher, combine all the ingredients and let the mixture soak for at least 2 hours or overnight. Strain and set aside.
  4. Make the rosé sangria: In a large punch bowl, combine the rosé, infused gin, maraschino liqueur, Campari and simple syrup. Add the flavored ice and the fresh fruit.
  5. Ladle individual servings into rocks glasses filled with ice. Top with soda water, garnish with mint and serve.