In her new book, Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion, author Maggie Hoffman shares a recipe for a sangria riff that balances the juicy flavors of white wine with bracing Campari. “Boxed or bottled apricot juice rounds out the drink,” she writes. “For a lighter version, I like to top off the mix with a splash of chilled seltzer.”
Side Porch Sangria
Yield: 8 servings in a 2-quart pitcher
½ cup plus 2 tbsp. Aperol
½ cup plus 2 tbsp. Campari
½ cup plus 2 tbsp. Carpano Antica Formula sweet vermouth
1 750 ml bottle chilled dry white wine (such as Sauvignon Blanc)
½ cup plus 2 tbsp. chilled apricot juice (such as Looza or Ceres)
½ cup fresh grapefruit juice
Garnishes: grapefruit sliced into quarter-moons, fresh apricots pitted and sliced
Preparation
- Pour Aperol, Campari, vermouth, and chilled wine into a 2-quart pitcher. If not serving immediately, seal well, covering with plastic wrap if needed, and refrigerate.
- Up to 2 hours before serving, stir chilled apricot juice into pitcher mix. Prepare and add grapefruit juice, then stir and reseal, returning pitcher to refrigerator if not serving immediately.
- To serve, add grapefruit and apricot slices, if desired, and stir well. Fill pitcher with ice and stir gently until outside of pitcher is cool. Serve immediately in ice-filled rocks glasses or wineglasses. Offer chilled seltzer to top off the drink, if desired.
Reprinted with permission from Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion by Maggie Hoffman, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House.Garden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.
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