The Ace Hotel’s Sangria

The Lobby Bar at the Ace Hotel | New York

A traditional sangria, lightened up with crisp rosé and pisco, finds a new balance while maintaining its dangerous chuggability.



  • 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

  1. Soak peach and strawberries overnight in rosé, discarding fruit before use.
  2. Combine all ingredients in a pitcher and stir.
  3. Add ice and fresh slices of peach and strawberry.

Tagged: punch, rose, sangria, wine