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?