Sparkling Rosé Sangria
Serves as many as you’re willing to share with
2 inch piece fresh ginger root, peeled
1⁄2 cup simple syrup
1⁄4 cup fresh lime juice
1⁄3 cup cognac
1⁄3 cup Cointreau or other orange liqueur
2 cups sliced fresh peaches
2 cups sliced fresh strawberries
4 sprigs fresh mint, more to garnish
2 750mL bottles rosé wine
1 750mL bottle chilled sparkling wine
With the back of a large chef’s knife (or mallet), carefully bruise the ginger to help release some of its juices–but be sure not to break it into smaller pieces.
In a large pitcher, add the bruised ginger, simple syrup, lime juice, cognac, Cointreau, fruit and mint sprigs. Pour in the rosé wine and stir. Cover the pitcher and refrigerate for 4-5 hours. Once chilled, remove and discard the ginger and wilted mint sprigs.
Fill glasses with ice and add the sangria. Pour 2-3 ounces of chilled sparkling wine in each glass and gently stir the contents. Garnish with additional mint leaves and serve.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.