Rosé Sangria

This Rosé sangria is the perfect drink to cool off when the temperatures start to soar. Not too sweet, and livened up with a little bit of bubble and white vermouth!

Recipe courtesy of one of Oliver’s Own, Patrick Henry – Cotati Wine Department.


  • 4 Persian Cucumbers, divided
  • 2, 750ml. bottles of Rosé
  • 1/2 c. Alysian Bianco Vermouth
  • 1 bunch mixed herbs (think basil, mint, tarragon, and/or parsley- all divided)
  • 2, 12 oz. cans of citrus soda (such as San Pellegrino Limonata or Pompelmo)


  1. Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, transfer to a large pitcher, then gently muddle to soften flesh and release juices. Add rosé and vermouth and stir to combine.

  2. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves, then add to pitcher.

  3. Cover and chill at least 3 hours and up to overnight for flavors to meld.

  4. Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.

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