Sangria Rosada

Chez Henri • Cambridge, MA

This rosé-based sangria reflects the restaurant's French and Latin influences.

Plus: Ultimate Cocktail Guide

  • Servings: Makes 8 drinks


  • One 750-ml bottle dry rosé wine
  • 4 ounces brandy
  • 2 ounces maraschino liqueur
  • 3 ounces guava nectar or juice
  • ice
  • 8 ounces chilled ginger ale
  • 8 orange wheels
  • 8 maraschino cherries

How to make this recipe

  1. In a pitcher, combine the wine, brandy, liqueur and guava nectar. Refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled highball glasses. Top each drink with 1 ounce of ginger ale and garnish with an orange wheel and a cherry.

Photo © Tina Rupp Published March 2005

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