Sunset Sangria

Still, sparkling and fortified rosé? All three versions of this wildly popular wine are in this sangria recipe. White whiskey adds a subtle, sweet kick.
Photo by Bonjwing Lee

Adapted From Van Zarr, bar manager, Rye KC, Leawood, KS

You don’t see many sangrias that include rosé, let alone still, sparkling and fortified versions. Zarr sought to create something light and refreshing. “I wanted to make a sangria that wasn’t a regular white or red, something that I would enjoy drinking on our beautiful patio,” he says.

4 Summer Sangrias
  • 1 bottle (750-ml) rosé wine (preferably Syrah-based)
  • 3 ounces white whiskey
  • 1 cup white grape juice
  • 1½ ounces Lillet Rosé
  • 1½ ounces Dolin vermouth blanc
  • 1 ounce pineapple juice
  • 2½ ounces simple syrup
  • 6 lemons, cut into wheels
  • 1½ pints diced strawberries
  • Sparkling brut rosé, to top

In a container with a lid, stir together all ingredients except sparkling rosé. Cover, refridgerate and let infuse for 24–36 hours.

To serve, pour into a large pitcher (or two smaller pitchers), and scoop in ice. Top each serving with sparkling rosé. Garnish with sliced strawberries and lemon wheels. Serves 6

Published on May 26, 2017
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of several cocktail books, including Shake.Stir.Sip. and NIGHTCAP: More than 40 Cocktails to Close Out Any Evening, which debuts in September 2018. Email:

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