Shinsei Sangria

Shinsei • Dallas

At Shinsei in Dallas, bartenders stir lychees and sake into their house white sangria, adding an Asian twist to a Spanish classic.

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  • Servings: Makes 18 drinks

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  • 3 pears, sliced
  • 3 oranges, sliced
  • 6 Granny Smith apples, sliced
  • 24 canned lychees, drained
  • 1 1/2 pineapples, peeled and cut into large chunks
  • One 750-milliliter bottle vodka
  • One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
  • One 750-milliliter bottle sake
  • Ice

How to make this recipe

  1. In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours. Strain the mixture into a punch bowl, discarding all of the fruit except for 18 of the lychees. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses and garnish with the reserved lychees.

Photo © Wendell T. Webber Published July 2008

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