Last week, we gave you a classic red sangria recipe that is quickly becoming an entertaining staple with the team here. However, we know that not everyone loves red wine, so we went back to Colleen at The Good Drink and asked she could work her mixology magic to create a sangria recipe using white wine. The resulting white sangria … well let’s just say that Colleen may have swayed a few members of the editorial staff to “Team White”!
Summer Stone Fruit Sangria
– 2 750 ml bottles dry, fruity white wine such as Sauvignon Blanc
– 1 cup simple syrup
– 1 cup fresh orange juice
– 1 cup unsweetened canned pineapple juice
– 3 oz white rum, preferably Captain Morgan
– 3 oz gin, preferably Tanqueray
– 1 oz triple sec
– 1 oz elderflower liqueur
– 3 cups sliced seasonal stone fruit, such as plums, nectarines, or peaches
Combine the wine, simple syrup, orange and pineapple juices, rum, gin, triple sec, and elderflower liqueur in a large drink dispenser. Cover and refrigerate for at least 12 hours or up to 24 hours. Remove from refrigerator, add ice and two cups sliced fruit. To serve, pour sangria into ice filled wine glasses and top with remaining sliced fruit. Optional: add edible flowers to garnish.
Colleen explains that the tropical profile of Sauvignon Blanc pairs well with the fresh orange flavors of juice and triple sec, so it’s her preferred choice for the wine in this cocktail. However, for those who do love their bubbles, you can swap out the Sauvignon Blanc for sparkling wine — just add the first bottle to the mixture to chill overnight, but reserve the second to pour in just before serving. The floral notes of the gin and elderflower liqueur make this a great drink to garnish with a fragrant edible flower — lavender works well, but roses, pansies, and peonies are also wonderful options.
Seriously, we cannot get enough of this fruity, light and deceptively delicious Summer libation! Be sure to check out our other Summer cocktails from The Good Drink.
photography: The Good Drink