Rosé Sangria
"Troy Sidle, a bartender and bar designer based in New York City, infuses gin with berries and citrus before he combines it with rosé wine and flavored ice. The result: a memorable sangria for summer...."
INGREDIENTS
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For the Flavored Ice:
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1 pint raspberries
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4 cups water, divided
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1 whole grapefruit
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For the Infused Gin:
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1 cup gin
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1 ounce maraschino liqueur
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Peel from 1 grapefruit, using a vegetable peeler
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Peels from 3 lemons, using a vegetable peeler
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Peels from 3 oranges, using a vegetable peeler
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1 cup raspberries, halved
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1 cup strawberries, hulled and cut into wedges
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For the Rosé Sangria:
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Two 750-ml bottles dry rosé
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Infused gin
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1 ounce maraschino liqueur
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1½ ounces Campari
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1½ ounces simple syrup (equal parts sugar and water, simmered until sugar dissolves)
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Flavored ice
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2 cups fresh fruit (such as apricots, nectarines and peaches), cut into small pieces
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Ice
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Soda water
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Mint sprigs, for garnish
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