Summer Rosé "Sangria" Recipe

Summer Rosé "Sangria" Recipe
Jen McDonald

At Terzo Piano, located in the Art Institute of Chicago, the focus is on all things local and seasonal. So it's no surprise that the restaurant's take on Sangria is one of beverage manager Ryan Paykert's favorite drinks on the menu. "This concoction has a flavor that is captivating — balanced, not too sweet or tart — it reflects the true flavors of summer."

Deliver Ingredients


For the spice sachet:

  • 1 teaspoon lavender
  • 1 cup mint
  • ½ cup pineapple sage
  • ¼ cup thyme

For the base:

  • 4 750-milliliter bottles rosé (not too sweet or dry)
  • ½ gallon white grape juice
  • ½ gallon ruby red grapefruit juice
  • 2 375-milliliter bottles organic Koval Pear Brandy
  • 1 spice sachet

For the drink:

  • Ice
  • 4 ounces sangria base
  • 1 bar spoon melon, diced
  • 1 bar spoon blueberries
  • 1 ounce sparkling rosé


For the spice sachet:

Wrap all the ingredients in cheese cloth and tie closed with twine.

For the base:

Combine all the ingredients in a well sealed container and let sit for a minimum of 24 hours before serving. Taste the mixture to see if it has reached desired level of spice and flavor. If so, remove spice sachet.

For the drink:

In a red wine glass over ice, add in the sangria base and fruit. Top with sparkling rosé.

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.