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MAKES 2 COCKTAILS

Ingredients

  • Strawberries
  • 2 ounces white brandy
  • 1 ounce fresh Meyer lemon juice
  • 1 ounce Mint Simple Syrup (recipe follows)
  • 6 ounces dry rosé wine
  • 2 dashes of lemon bitters
  • Mint, for garnish
  • Edible flowers, for garnish

MAKES ONE GALLON FOR A PARTY

Ingredients

  • 1 pint strawberries
  • 1 (750-ml) bottle of white brandy
  • 1.5 cups fresh Meyer lemon juice
  • 1.5 cups Mint Simple Syrup (recipe follows)
  • 3 (750-ml) bottles of dry rosé wine
  • 2 tablespoons of lemon bitters
  • Mint, for garnish
  • Edible flowers, for garnish

To serve, pour the contents into a punch bowl and serve over ice in glasses garnished with fresh mint and edible flowers.

Mint Simple Syrup

Makes 1.75 cups

Ingredients

  • 1 cup sugar
  • 8 (6-inch) stalks fresh mint

Strawberry-Rosé Sangria Recipe

SKIP TO INGREDIENTS

Strawberries can be found for sale in stands along Southern roadsides during late spring and early summer throughout the South. If you don’t hit the brakes and swerve off the road when you see them, you’re missing out on one of life’s greatest pleasures: a ripe, juicy, sweet, fragrant berry! That’s when you need to stir up a pitcher of this delightful drink and invite your friends over.

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MAKES 2 COCKTAILS

Directions

Fill two large wine glasses with ice and set aside.

Cut the tops off 4 strawberries and muddle to a pulp in a shaker. Fill the shaker with cubed ice and add the brandy, lemon juice, Mint Simple Syrup, wine, and bitters. Shake gently and divide among the wine glasses. Garnish each with  mint and an edible flower.

MAKES ONE GALLON FOR A PARTY

Directions

Remove the tops of the strawberries, slice into 1/2-inch wheels, and add to a gallon container. Add the brandy, lemon juice, Mint Simple Syrup, wine, and bitters, and place in a refrigerator over night.

Mint Simple Syrup

Directions

Combine 1.75 cups water with sugar and mint in a medium saucepan and bring to a boil over medium heat. Stir until the sugar is dissolved. Pour the syrup through a fine-mesh strainer into a container. Remove the mint stalks and leaves and discard. Let the syrup cool, and store in an airtight container in the refrigerator for up to 1 week.

Want the reward without the effort? Make a reservation at one of our Southern restaurant locations!