© Tina Rupp
Chez Henri • Cambridge, MA This rosé-based sangria reflects the restaurant's French and Latin influences. Plus: Ultimate Cocktail Guide
How to Make It
Step
In a pitcher, combine the wine, brandy, liqueur and guava nectar. Refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled highball glasses. Top each drink with 1 ounce of ginger ale and garnish with an orange wheel and a cherry.
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