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.
- 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