Rosé Sangria

cucumber rose vermouth herb soda sangria cocktail

Kat Boytsova

8–10 servings

Source

Ingredients

4 Persian cucumbers, divided

2 750-ml bottles rosé

½ cup bianco vermouth

1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided

2 12-oz. cans citrus soda, such as Limonata or Sprite

Method

Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to pitcher. Cover and chill at least 3 hours and up to overnight for flavors to meld.

Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.