Looking for the perfect cocktail to help you keep cool this summer? Sangria is just the thing! While there are many fun variations of this fan-favorite wine cocktail, this orange, Aperol, and rosemary sangria recipe from the Food Network will tickle your tastebuds and quench your thirst. While white wine sangrias are not necessarily traditional, they certainly are refreshing. A play on the Aperol Spritz, the signature cocktail of Venice, this sangria will instantly transport you to the small, European cafes of your dreams.
Do you have another favorite sangria recipe you’d like to share with us? We’d love to hear all about it in the comments below.
Orange, Aperol and Rosemary Sangria
1 cup orange liqueur, such as Clement Creole Shrubb
1 cup soda water
1/2 cup Aperol
1/3 cup loosely packed fresh rosemary leaves
One 750-milliliter bottle chardonnay or other rich white wine
1 1/2 cups orange juice (from about 6 oranges)
2 oranges, halved lengthwise and cut crosswise into 1/4-inch-thick slices
Add the Aperol and rosemary to a 3-quart pitcher, and bruise the rosemary with a wooden spoon for 1 minute. Add the wine, juice, liqueur and soda water, and stir to combine. Add the oranges, and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours and up to overnight.
To serve, fill 8 glasses halfway with ice, then pour the sangria, oranges and herbs into each glass.
We have a hunch this punch will taste even better in our hand-blown Murano-style glasses and pitcher!