This herby, mango-specked sangria reflects Vermilion's Latin-Indian fusion philosophy; the drink was created for the restaurant's 2005 Bollywood festival.
Plus: Ultimate Cocktail Guide
1 bottle fruity white wine, such as Chenin Blanc or Gewürztraminer
1 Red Delicious apple, cored and thinly sliced
1 cup diced frozen peaches
1 cup diced mango
8 ounces passion fruit nectar or juice
8 ounces lychee nectar or juice
1/2 pound seedless green grapes, stemmed and halved
3 tablespoons finely chopped mint
3 tablespoons finely chopped dill, plus 8 dill sprigs for garnish
How to Make It
In a pitcher, combine the wine, apple, peaches and mango. Cover and refrigerate for 1 hour. Stir in the passion fruit and lychee nectars, add the grapes and refrigerate, covered, for 1 hour longer. Stir in the chopped mint and dill. Pour into 8 ice-filled white wine glasses and garnish with the dill sprigs.
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