Rosé Grapefruit Sangria
We’re not super religious people, but if we had to pick something to worship it would definitely be big batch cocktails. They’re just absolutely glorious, whether ladled out of a punch bowl or poured out of a pitcher or one of them big Mason jar things with the spigot that you can buy at Walmart.
The biggest benefits to this style of cocktail are keeping costs down and simplifying entertaining. Sure, we love making some classic cocktails (or mixed drinks lol) when we have a few guests over, but if we’re going to a party or having more than five or so folks over, batched cocktails are IT.
This rosé grapefruit sangria is the quintessential (god that’s a great word) summer cocktail. It’s fresh, bubbly, not too sweet. Really it’s like the Aperol Spritz’s big sister in terms of it’s flavor profile and look, but we’re using Campari because it’s not as sweet, which helps balance out the grapefruit soda while still providing that bitter tang that makes you want another sip.
And if this recipe looks familiar, it’s because it’s been on this blog before. But those were the days when our main readers were our moms and we really just need to make sure more people get to experience this recipe. If you try it, and this is actually a demand that you do so, make sure to let us know what you think—and if you takes pics, tag us on Instagram so we see it!
Scroll down for the recipe. :)
ROSÉ GRAPEFRUIT SANGRIA
serves 4 (but can be easily doubled or tripled as needed)
1 (750 ml) bottle of dry rosé wine
1 (12 oz) can Stiegel Raddler grapefruit soda beer
1/2 cup Campari
1/4 cup light agave nectar
2 ruby red grapefruits, sliced into cross sections (1 for the sangria and 1 for garnish)
2 limes, sliced into cross sections (same as above)
Rosemary for garnish (optional)
Combine all ingredients except for the garnish in a large pitcher, give a good stir, and serve over ice. For even tastier results, make ahead of time and let sit refrigerated in a covered pitcher overnight.
