Vermilion, ChicagoThis herby, mango-specked sangria reflects Vermilion's Latin-Indian fusion philosophy; the drink was created for the restaurant's 2005 Bollywood festival.Plus: Ultimate Cocktail Guide

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Yield:
MAKES 8 DRINKS
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Ingredients

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Directions

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  • In a pitcher, combine the wine, apple, peaches and mango. Cover and refrigerate for 1 hour. Stir in the passion fruit and lychee nectars, add the grapes and refrigerate, covered, for 1 hour longer. Stir in the chopped mint and dill. Pour into 8 ice-filled white wine glasses and garnish with the dill sprigs.

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