Note: I am super excited to introduce my friend Jeanee, who is sharing her yummy sangria recipe! Jeanee runs the Finely Crafted boutique here in Atlanta, and she’s a cocktail whizz! When I decided to start doing Friday Cocktails, I knew that I wanted her to jump in with a recipe or two, and I was thrilled when she agreed to write some guest recipes! – Becky
This sangria recipe is my version of a classic patio pitcher, with an unexpected zing from fresh ginger.
Happy summer! When my friend Becky asked me to create some recipes for this vegan cocktail series, my first thought was, “How am I going to make a delicious drink without ham?” Just kidding. I actually thought immediately of nectarines. I love this time of year because the stone fruits are overflowing their market cubbies. They all taste good together, and they taste even better booze-soaked and slurped off the bottom of a lowball glass!
I used ginger in two ways to add a peppery note to an otherwise mellow concoction. You’ll have lots of leftover ginger syrup, which makes a great tea sweetener! Okay, here’s how to make my sangria!
- 5 nectarines
- 24 cherries
- 1/2 inch ginger root
- 1/2 cup vodka
- bottle of Rioja white wine
- juice of 1 lemon
- 1 recipe ginger simple syrup
- sparkling water
- Pit and chop 3 of the nectarines and 20 cherries, then put them in a pitcher.
- Pit another nectarine. Peel the ginger. Put these in a blender along with 2 tablespoons of water. Blend for at least 30 seconds, then add the puree to the pitcher.
- Add the vodka, wine, lemon juice, and 4 tablespoons of ginger syrup to the pitcher. Stir and refrigerate for a few hours.
- To serve, spoon some fruit into each glass, then fill 2/3 with sangria. Top off with sparkling water and garnish the rims with the remaining fruit.
Does that seem like a lot of work for a little buzz? Sangria isn’t a drink you shake together in a jiffy, and that’s something I like about it. Sangria marinates. Like scratch cookies or handmade place cards, sangria tells your guests they’reÂ worth it. And it’s amazingly meatless.