Refreshingly cool and brimming with fruit, sangria is the perfect summer drink. The Spanish and Portuguese have been drinking it for a millennium, yet it only made its official debut in the United States 51 years ago during the 1964 World’s Fair in New York City.
Since then, Americans have embraced this cocktail, concocting their own variations with red, white and rose wines, vodka instead of brandy, and even adding jalapenos.
Our variation calls for fruity Sauvignon Blanc and St-Germain, an aromatic liqueur made from flowers gathered from the hillsides in the French Alps. Like the setting sun, this sangria blanca glimmers with shades of gold, orange and red. Drink it all in.
Contributed by Kelly Sterling
1 750-milliliter bottle Sauvignon Blanc
1 cup St-Germain elderflower liqueur
10 strawberries, halved
1 blood orange, thinly sliced crosswise
2 sprigs fresh mint
Combine all of the ingredients in a pitcher or beverage dispenser, and let stand at room temperature for 3 hours, or cover and refrigerate overnight. Serve in wineglasses over ice.
What’s your favorite variation of sangria?
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Looking for a cocktail to pour? Try our Charred Lemon Gin Martini.
When life gives you lemons, don’t make lemonade. Make a lemon gin martini instead.
Brilliant yellow and full of sunshine, lemons are in the peak of their season through early summer. While they’re naturally full of tartness and zing, charring the lemons mellows their acidity and enhances their floral sweetness. Mix in a little gin, and you’ve created a cocktail that’s as delicious as an easygoing summer afternoon.
Courtesy of Kelly Sterling
2 ounces gin
¾ ounce simple syrup (recipe below)
Juice from two charred lemon halves
Sprig of thyme
Squeeze of lime
Slice lemons in half crosswise. Place the halves cut side down on a hot grill or pan. Cook until they begin to char, about 3-5 minutes. Let cool, then juice.
Drop the lemon rinds and thyme in a martini shaker, and muddle, then add ice and liquids. Shake vigorously and pour into a chilled martini glass. Garnish with a lemon twist.
1 cup water
1 cup sugar
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved (about 3 minutes). Remove from the heat and let cool completely. MAKE AHEAD: The syrup can be refrigerated in a glass jar for up to 1 month.
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View all the outdoor furniture and decor pieces Hudgins used in furnishing the terrace.