Pink Sangria Fizz

Even though the calendar just (gasp) turned over to August, there’s still plenty of patio time before the winds of change blow—and you’ll want another idea for pitcher drinks! Sangria is the perfect thing that is not only easy but mixes in some of the delicious fruit available right now. (Can we say it counts as a serving of fruit, too?) Recipes vary widely but the key elements are a wine you enjoy, your favorite fruits, a touch of sugar, a bit of liqueur/liquor, and a finish of fizz.

This wine punch may have a Spanish name, but people had been making red wine punches throughout Europe for hundreds of years. Americans reportedly didn’t get a good taste of sangria until it was introduced at the 1964 World’s Fair in New York City—a tidbit you can spout while kicking back with your glass of Pink Sangria Fizz.

There is no “right” wine choice for sangria—but it’s not the time to crack open your best bottle from the cellar or use the least expensive, either. Start with something you would normally enjoy drinking.

In this recipe by mixologist Kathy Casey (which appeared in Drinks), fresh peaches, nectarines, and strawberries mingle with summery rosé wine for a festive patio party libation. Use a drier, French-style rosé for a drier drink. Switch out the club soda with flavored sparkling water, such as raspberry or peach, for an added flavor boost.

A note about timing: It’s recommended you refrigerate the sangria at least four hours or up to overnight before serving so the flavors can meld. And, it’s best to drink it within a day or two of making—not that you’ll have any left! Cheers!

Pink Sangria Fizz

Makes about 8 servings

1 fresh peach or nectarine, cut in wedges
1 c. sliced fresh strawberries or other fresh seasonal berries
14 c. honey
1 (750 ml) bottle rosé wine, preferably dry
12 c. peach vodka
1 12 c. chilled club soda

In a large pitcher, combine peach or nectarine, strawberries, and honey. Add wine and peach vodka, and stir to combine. Cover and refrigerate at least 4 hours or up to overnight. When ready to serve, add chilled club soda and serve over ice in large wine glasses, including a little of the fruit in each serving.

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.