Cucumber-Vermouth Sangria
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by St. John Frizell
St. John Frizell of Fort Defiance in Red Hook, Brooklyn, created this recipe for a Fourth of July drinks feature—this is the blue option in a special red, white, and blue Sangria series. The drink gets its oceanlike hue from ju
Ingredients
1 lemon, thinly sliced, plus more for garnish
1 cucumber, thinly sliced, plus more for garnish
1 (750-milliliter) bottle dry vermouth such as Dolin
1 ounce blue or orange curaçao liqueur
1 ounce simple syrup or more to taste
1 ounce lemon juice
2 ounces dry gin
2 cups cold sparkling water
1/2 to 1 ounce Maraschino liqueur (optional)
Mint for garnish
Instructions
In a large pitcher, combine the lemon slices, cucumber slices, and vermouth. Stir gently then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the curaçao, simple syrup, lemon juice, gin, sparkling water, and Maraschino liqueur, if using. Carefully fill the pitcher with ice and stir to combine. Garnish glasses with mint, plus additional lemon and cucumber slices.
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