© John Kernick
Riesling Sangria with Lychees
- TOTAL TIME:
- SERVINGS: 10
“Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they’re always a little sweeter than he likes,” says chef Bill Kim. Kim’s fruit-filled sangria is a bit sweet, yes, but it’s also refreshing, thanks to the lemon juice.
1 cup raspberries, halved
1 Asian pear—peeled, cored and thinly sliced
1/2 cup dry sake
1/2 cup bourbon
1/2 cup fresh lemon juice
1/2 cup triple sec
2 tablespoons sugar
One 20-ounce can lychees in syrup—lychees halved, syrup reserved
Two 750-milliliter bottles slightly off-dry Riesling, chilled
- Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.
- Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.
- Stir in the Riesling and serve the sangria in ice-filled wineglasses.