© John Kernick
“Our consulting beverage director, Peter Vestinos, makes fun of my drinks because they’re always a little sweeter than he likes,” says chef Bill Kim. Kim’s fruit-filled sangria is a bit sweet, yes, but it’s also refreshing, thanks to the lemon juice. Slideshow: Sangria Recipes
How to Make It
Step 1
Using a knife, peel the orange, removing the bitter white pith. Working over a pitcher, cut in between the membranes to release the sections. Squeeze the juice from the membranes and discard the membranes.
Step 2
Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour.
Step 3
Stir in the Riesling and serve the sangria in ice-filled wineglasses.