Rosé Sangria
Recipe Courtesy of Mike Isabella Concepts beverage director Taha Ismail
Ingredients
- 10 pieces Lychee (canned)
- 4.5 oz Lychee water (from the can)
- 4 oz St. Germaine elderflower Liqueur
- 3.5 oz Absolut Elyx
- 1.5 oz lime juice (after maceration)
- 4 oz grapefruit juice (after maceration)
- 1 - 750 mL bottle rosé
Method
- Combine all ingredients and let macerate for two hours.
Header Image Courtesy Greg Powers

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