Rosé Sangria



Rosé Sangria

Serves 2 or 4 if you are feeling generous



~1 liter Rosé

~2-4 passion fruit, shells discarded

~1 small pink lady apple, small dice or shredded

~1 cup mango, diced

~1 cup mandarine orange juice

~1/2 lemon juiced

~Raw agave nectar (1/2 ounce per person)

~Gin (1 1/2 ounces per person)

~Pimm’s No. 1 (1/2 ounce per person)

~Lemon juice (1/2 ounce per person)


There are two parts to this cocktail. The base. The glass. First we will make the base. This needs to sit in your fridge for 4 hours…but overnight would be best. Be sure to store this in a glass container with an air tight lid on the top. Feel free to shake the base around from time to time to let all the flavours meld together. Also monitor the citrus in this drink. I like drinks sour…like real sour. So if you taste the base, then you taste the glass after adding the Gin & Pims and it is sour enough omit the lemon wedge for your drink. I personally think it adds a nice kick, especially in the summer.

The Base:

1) Mix Rosé, passionfruit, apple, mandarine juice, mango, and lemon juice together. Place in an airtight glass container. Allow to sit for 4 hours or more. If you can make this the night before or first thing in the morning before your get together.


The Glass:

1) Before making the cocktails shake The Base a couple times to mix everything together.

2) Grab a cocktail shaker, fill it half way with ice, and add the following: 2 tablespoons fruit from the sangria, 1 1/2 ounces gin, 1/2 ounce raw agave nectar, 1 3/4 ounces rosé, 1/2 ounce Pimm’s No. 1, and 1/2 ounce lemon juice.

3) Shake for 15 seconds. Pour into a glass filled with ice, and garnish with fruit from the base. Serve immediately.


Much Luv, Laters


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