Vermilion, Chicago This 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
How to Make It
Step
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.
