Spirits Sangria Vinho Verde Sangria with a Mint-and-Cucumber Ice Ring 4.0 (1) 1 Review Justin Chapple, Food & Wine's resident Mad Genius, uses a Bundt pan to make an ice ring for his refreshing gin–and–Vinho Verde sangria. It's a total crowd-pleaser. Slideshow: More Sangria Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 8 to 10 Ingredients 3 Persian cucumbers, thinly sliced lengthwise 8 mint sprigs 2 limes, thinly sliced Distilled water Two 750-ml bottles Vinho Verde Two 12-ounce bottles ginger beer 6 ounces gin 1 1/2 ounces fresh lime juice Ice cubes (optional) Directions Layer the cucumbers, mint sprigs and limes in a Bundt pan. Gradually add just enough distilled water to cover. Freeze until solid, 8 hours or overnight. In a large punch bowl, stir the wine with the ginger beer, gin and lime juice. Refrigerate until chilled, about 45 minutes. Fill a large bowl with very hot water. Dip the bottom of the Bundt pan in the water to loosen the ice ring and invert it onto a plate. Add the ice ring to the sangria. Serve in wineglasses, with or without ice. Make Ahead The mint-and-cucumber ice ring can be frozen for up to 3 days. The Vinho Verde sangria can be refrigerated overnight. Rate it Print