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Sangria Rosada
© Tina Rupp

Sangria Rosada

  • SERVINGS: Makes 8 drinks
  • MAKE-AHEAD

Chez Henri • Cambridge, MA

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

Plus: Ultimate Cocktail Guide

  1. One 750-ml bottle dry rosé wine
  2. 4 ounces brandy
  3. 2 ounces maraschino liqueur
  4. 3 ounces guava nectar or juice
  5. ice
  6. 8 ounces chilled ginger ale
  7. 8 orange wheels
  8. 8 maraschino cherries
  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.
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