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
Behold, the perfect sipper for porch-sitting season
photo: Kelly Puleio
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
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.
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