© Wendell Webber
- SERVINGS: 6 drinks
Gary Sullivan of Rocca Kitchen & Bar in Boston created this food-friendly sangria around Rocca's house rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.
- 1/3 cup honey
- 1/3 cup boiling water
- 15 sage leaves, plus more for garnish
- One 750-milliliter bottle rosé
- Lemon twists, for garnish
- In a small, heatproof bowl, stir the honey into the boiling water until dissolved. Add the 15 sage leaves and muddle them with a wooden spoon. Let the syrup cool slightly, then strain it into a pitcher, pressing hard on the sage leaves. Pour in the rosé and stir well. Serve the sangria in wineglasses over ice, garnishing each glass with a lemon twist and sage leaf.