Cocktail Recipe: Troy Sidle's Rose Sangria

Troy Sidle geeks out on a summer favorite

By Tasting Table Staff

Making sangria is not about blindly combining wine and overripe fruit. Troy Sidle, a bartender and bar designer based in New York City, adds flavored ice to infuse his sangria as it dilutes. It's our new favorite way to drink pink.

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To learn more, read "Drank Space."

Recipe adapted from Troy Sidle

Rosé Sangria

5 (46 ratings)
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Troy Sidle, a bartender and bar designer based in New York City, infuses gin with berries and citrus before he combines it with rosé wine and flavored ice. The result: a memorable sangria for summer.

Prep Time
2.75
hours
Cook Time
0
minutes
servings
14
to 16 servings
Total time: 2 hours, 45 minutes

Ingredients

  • For the Flavored Ice
  • 1 pint raspberries
  • 4 cups water, divided
  • 1 whole grapefruit
  • For the Infused Gin
  • 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
  • For the Rosé Sangria
  • 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.
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