SARAH JANE SANDERS 2014_SMILEY PETE_Summery Cocktails-2
Summer is the season for white wine spritzers, at least in my backyard. Whether it’s a simple blend of dry wine and club soda, with a squeeze of lemon or lime, or a fancier concoction bringing in sparkling blood orange soda, lemonade or orange juice, the possibilities for dressing up a glass of white wine or bubbly are virtually endless.
Herbaceous and savory, this refreshing take, a sparkling sangria adapted from a Home & Garden recipe, is perfect for a brunch party or as an early evening cocktail; it also pairs quite nicely with many Asian dishes (including “Dan’s japchae,” featured in this issue).
• 1 large cucumber, sliced thinly on the bias (3 cups)
• 6 large radishes, thinly sliced (1 cup)
• 1 4-inch piece fresh ginger, peeled and thinly sliced
• 1 cup fresh squeezed grapefruit juice (store-bought works in a pinch)
• 1 750 milliliter bottle brut (dry) champagne or sparkling wine, chilled
In a large pitcher, combine cucumber, ginger, and radishes; add the grapefruit juice. Cover and chill for at least two and up to 24 hours; the longer you chill, the more potent the radish flavor will be.
Just before serving, add ice cubes to the pitcher then slowly add champagne, stirring gently. Serve in your favorite goblets over ice. Makes six servings.