I’m feeling it, guys.
SPRING.
It’s finally here. Yesterday it poured on the drive home from Max’s swim lesson — that quick, heavy spring-to-summer rain that leaves the air humid and smelling like wet flowers. It felt electric and I wanted to dance in it like a kid.
To celebrate, I made us a cocktail!
Well, okay — maybe I didn’t need an excuse. But let’s pretend it was for the season.
I wanted to share something that would pair with tacos tonight (!!!) and also work perfectly for Mother’s Day this weekend. It had to feel like spring, be simple, and make everyone a little giddy.
This is it!
I’m thrilled for rosé season. Call it basic if you want — I don’t mind. For the past couple of years the nearest liquor store barely stocked rosé. One summer they tried to sell me white zinfandel. No thanks. Later they brought in a cheap rosé for about eight dollars, but it was sweeter than I like.
So imagine my delight when I spotted a slightly nicer bottle on the shelf last week. I grabbed a few and we loved it. Then, somehow, I ended up with half a bottle left and knew exactly what to do.
Fruit + wine is my love language. Add chocolate and you’ve multiplied joy. Peanut butter-covered spoons dipped in chocolate chips? That’s the square root of my heart.
Yes, I can do math. Tell Eddie.
Make this your own — that’s the best part. Use whatever fruit you have, switch the seltzer flavor, add fresh mint. Below is exactly how I made it, but simple swaps will make it yours. Peaches are next on my list and I can’t wait.
Make it yours… then drink it down.
Rosé Sangria
Yield:
4
serves 4 appropriately, serves 2 obnoxiously, is easily multiplied
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Ingredients
- 1 (750mL) bottle dry rosé
- 1/2 cup brandy
- 1/2 cup Grand Marnier
- 2 cups club soda (any flavor you like)
- 2 cara cara oranges, sliced
- 2 limes, sliced
- 1 cup melon balls (cantaloupe and watermelon)
- 1 pint strawberries, sliced
- 2 tablespoons orange sugar, for rimming the glass
Instructions
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Add all the fruit to the bottom of a pitcher. Pour the rosé, brandy, Grand Marnier and club soda over the fruit and stir gently. It’s even better if it sits in the fridge for a while so the flavors meld. When serving, rim glasses with orange sugar, add ice and some of the boozy fruit, then pour the sangria over top.
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To make orange sugar: toss 2 tablespoons of sugar with the zest from 1/2 a cara cara orange.
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I appreciate you so much!
God, I love this season.