A traditional sangria, lightened up with crisp rosé and pisco, finds a new balance while maintaining its dangerous chuggability.
The Ace Hotel’s Sangria
The Lobby Bar at the Ace Hotel | New York
Ingredients
Servings: 6
- 9 ounces pisco
- 1 1/2 ounce Cherry Heering
- 3 ounces lemon juice
- 18 ounces dry rosé wine
- 1 peach, sliced
- 6 strawberries, sliced
Garnish: half strawberry, slice of peach and a lemon wheel
Directions
- Soak peach and strawberries overnight in rosé, discarding fruit before use.
- Combine all ingredients in a pitcher and stir.
- Add ice and fresh slices of peach and strawberry.