Sartorial Host’s Summer Sangria

As the 4th of July approaches and we are looking for ways to create some fun at home while distancing, I thought this tropical sangria would be the perfect way to cool off on a hot summer day. As I like to call it, my Summer Tsangria. I like to start with a crisp rosé, layer in tropical fruit and berries, add a splash of grand marnier, and this summer wine down is ready for action. A few hours for all the fruit to permeate the sangria and you are on your way to summer bliss. I always like to keep an extra bottle of chilled rosé on hand to top off the pitcher because it tends to go quick!

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SUMMER ROSé SANGRIA

ingredients + TOOLS

• 1 glass pitcher

• 1 750 ml Miraval Provence Rosé (any crisp rosé)

• 1/2 cup Grand Marnier

• 2 large mangoes, cubed

• 3 white flesh nectarines, cubed

• 1 pint of strawberries, sliced

• 1 pint of raspberries

• 3 navel oranges, sliced

• Pellegrino, finish to preference

STEPS

1. In a glass pitcher, combine the rosé, Grand Marnier, and chopped fruit.

2. Let the sangria refrigerate for 2-3 hours before serving.

3. Fill glass with sangria, top with pellegrino, and add fruit for garnish.