It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too.
Want to impress guests with your mixology skills? It’s all about the details. This summery fruit-loaded White Sangria proves that sangria can indeed be worthy of craft cocktail-ing.
Start by dehydrating lemon and orange zest, which you’ll grind into a fine powder. Mix sweet white port, raspberries, orange liqueur and peaches for your cocktail base. When ready to serve, rim the glasses with the zesty citrus powder, and pour in the sangria base. Add a few frozen grapes (in lieu of ice cubes), and top with bubbly.
Bottoms up, folks!
- Zest of 3 lemons
- Zest of 3 oranges
- 2 cups/500ml white port
- 1 cup/250ml raspberries
- 1/2 cup/125ml orange liqueur, such as Triple Sec
- 1 or 2 peaches, peeled, halved and diced
- 1 cup/250ml Corinthian grapes, frozen
- 1 bottle/750ml sparkling white wine
Preheat the oven to 150 degrees F (65 degrees C).
Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour. Using a spice grinder, reduce the zest to a fine powder. Set aside.
Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve.
Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine.
Still thirsty? Check out Cooking Channel’s best summer drinks and cocktails.