Rosé sangria

Feature image
Sasha Ashall/File

Saturday is National Rosé Day, so we at the Clog thought we would celebrate good times and whip up a pitcher of this refreshing, fruity rosé sangria. The fresh summer fruits bring a bright sweetness to this pink punch, while the triple sec offers a citrus punch to the aftertaste. Enjoy this cocktail on a warm Berkeley summer’s day, while the hummingbirds flutter from flower to flower and the frat next door blasts shitty EDM music while playing beer die on their front porch shirtless.

What you’ll need:

1 bottle of chilled rosé

1/4 cup of chilled triple sec

1 1/2 cups chilled sparkling water

1 cup of fresh or frozen peach slices

1 cup of fresh, halved white grapes

1 cup of fresh or frozen berries

ice

Sasha Ashall/Staff

Sasha Ashall/Staff

What you’ll do:

  1. Prepare your fruit and place it in the bottom of a pitcher.

    Sasha Ashall/Staff

    Sasha Ashall/Staff

  2. Add your whole bottle of chilled rosé, triple sec and sparkling water.

    Sasha Ashall/Staff

    Sasha Ashall/Staff

  3. Stir and divide into glasses. If you used frozen fruit, you may not need ice cubes in your glasses.

    Sasha Ashall/Staff

    Sasha Ashall/Staff

  4. Enjoy your sweet cocktail, dude!

Sasha Ashall is the blog editor. Contact Sasha Ashall at [email protected].