Spirits Sangria Riesling Sangria with Lychees 5.0 (3,315) Add your rating & review “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 By Bill Kim Bill Kim Born in Seoul, South Korea, Bill Kim is an award-winning Chicago chef and restauranteur known for merging his Korean heritage with the food of his Midwestern upbringing. He was one of the first fine-dining chefs to embrace casual concepts with this signature style of cuisine. Bill is the author of the acclaimed cookbook Korean BBQ (2018).Experience: Born in Seoul and raised in Chicago, Bill Kim's early culinary career was fully immersed in the world of fine dining. He worked with revered chefs Pierre Pollin at Le Titi de Paris and Jean Banchet at Ciboulette. Bill took on the position of chef de cuisine at Charlie Trotter's before running the kitchen at the French-Asian Le Lan. When he opened his first restaurant urbanbelly in 2008, Bill finally had the opportunity to solidify his signature style by merging his Korean heritage with the food of his Midwestern upbringing, using his classical training in a casual setting. He has put his stamp on several more ventures, including Chef Bill Kim's Ramen Bar and Chef Bill Kim's Pizza and Parm Shop. Bill teamed up with Crate & Barrel to open the retailer's first in-store full-service restaurant, The Table at Crate, in 2019.Education: Bill Kim graduated from Kendall College in Chicago with a degree in Culinary Arts. Food & Wine's Editorial Guidelines Published on September 8, 2014 Print Rate It Share Share Tweet Pin Email This fresh, fruit-filled sangria is a terrific addition to a festive Mother's Day brunch, particularly if you are entertaining a crowd. Give the mother in your life the biggest glass with the most fruit. She deserves it. Photo: © John Kernick Total Time: 20 mins Yield: 10 Ingredients 1 orange 1 cup raspberries, halved 1 Asian pear—peeled, cored and thinly sliced 1/2 cup dry sake 1/2 cup bourbon 1/2 cup fresh lemon juice 1/2 cup triple sec 2 tablespoons sugar One 20-ounce can lychees in syrup—lychees halved, syrup reserved Two 750-milliliter bottles slightly off-dry Riesling, chilled Ice Directions 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. Add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. Refrigerate for at least 1 hour. Stir in the Riesling and serve the sangria in ice-filled wineglasses. Rate it Print