Sagaponack Sangria

Recipe from Wölffer Kitchen

Adapted by Florence Fabricant

Sagaponack Sangria
Forrest Aguar and Michelle Norris for The New York Times
Rating
4(53)
Comments
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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. —Florence Fabricant

Featured in: Rosé Makes a Peachy Base for Summer Cocktails

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Ingredients

Yield:1 drink
  • 5raspberries
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

247 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 19 grams sugars; 1 gram protein; 18 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In 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.

  2. Step 2

    Strain into a wine glass, add the remaining 2 raspberries and the orange slice.

Tip
  • To make simple syrup, warm 1 cup sugar in 1 cup water in a saucepan over low heat until dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

Ratings

4 out of 5
53 user ratings
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Comments

KB

This is quite tasty made as directed but with at least twice as much mint and cucumber. Double strain this one unless you’re OK with cucumber and raspberry pulp/seeds in your drink. I topped mine off with 2 oz each of soda water and sparkling wine to lighten things up. Great pre-paella drink!

KB

This is quite tasty made as directed but with at least twice as much mint and cucumber. Double strain this one unless you’re OK with cucumber and raspberry pulp/seeds in your drink. I topped mine off with 2 oz each of soda water and sparkling wine to lighten things up. Great pre-paella drink!

Jay

Very good but the amount of lemon juice should depend on the sweetness of the berries. 3/4 oz was a bit too sour for me. Also, the cucumber and mint didn’t really come thru so maybe up the mint and grate the cucumber before muddling. Excellent served with blue cheese and probably with pate. Looking forward to trying it with grilled shrimp this summer.

SummerChef

This is delicious - but packs a punch. I add some seltzer so I can have more than one!

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Credits

Adapted from Wölffer Kitchen, Sag Harbor, N.Y.

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