RECIPE

Herbed White Sangria

• Recipe by Cocktails 2006

Vermilion • Chicago
This herby, mango-specked sangria reflects Vermilion’s Latin-Indian fusion philosophy; the drink was created for the restaurant’s 2005 Bollywood festival.

Ingredients

1. 1 bottle fruity white wine, such as Chenin Blanc or Gewürztraminer
2. 1 Red Delicious apple, cored and thinly sliced
3. 1 cup diced frozen peaches
4. 1 cup diced mango
5. 8 ounces passion fruit nectar or juice
6. 8 ounces lychee nectar or juice
7. 1/2 pound seedless green grapes, stemmed and halved
8. 3 tablespoons finely chopped mint
9. 3 tablespoons finely chopped dill, plus 8 dill sprigs for garnish
10. Ice

Directions

1. 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.