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Rosé Sangria with Citrus & Raspberries!

Traditionally made with red or white wine, this Spanish staple is updated with rosé wine, fresh grapefruit juice and fresh raspberries. To mix things up, you can try any of your favorite fruits. Sliced stone fruits and fresh blackberries also pair particularly well with rosé.

Rosé Sangria with Citrus and Raspberries


  • 1 bottle (750 ml) rosé wine
  • 1 cup (8 fl. oz./250 ml) fresh grapefruit juice
  • 1/2 cup (4 fl. oz./125 ml) fresh orange juice
  • 3 oz. (90 ml) brandy
  • 3 oz. (90 ml) orange liqueur syrup
  • 2 oz. (60 ml) simple syrup
  • 1 small lemon, cut into 1/2-inch (6-mm) slices
  • 1 orange, cut into 1/2-inch (6-mm) slices
  • 4 cups (1 lb./500 g) raspberries
  • 3/4 cup (6 fl. oz./180 ml) soda water
  • ice cubes


1. In a large pitcher, combine the wine, grapefruit juice, orange juice, orange liqueur, brandy, and simple syrup and stir until blended. Stir in the lemon and orange slices and the raspberries. Refrigerate for at least 1 hour or up to 8 hours.
2. Pour the soda water into the sangria and stir to combine. Pour the sangria into ice-filled wine glasses. Serves 8.

#SipTip: The longer you let your sangria “marinate” in the fridge, the more fruity flavor your sangria will have when you do serve it.


Source: Williams Sonoma Taste

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Grey Goose Spiked Ice Tea

How about having an iced tea with an extra kick? Forget woeful Long Islands and upgrade to this delicious and balanced Grey Goose version which includes a fruity twist of apricot brandy.

— 30ml Grey Goose Original
— 20ml apricot brandy
— 20ml lemon juice
— 90ml cold tea
— 10ml sugar syrup

Just like the boozeless option above, prep the tea overnight and brew with cold water to avoid any bitter tannin taste. Build the cocktail over ice in a highball, give a gentle stir to mix ingredients and garnish with a lemon wedge. Easy peasy!

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Vibrant Bitters Tanqueray No. TEN Grapefruit Collins

Kickstart cocktail hour with this elevated take on the classic Tom Collins.
Gin lovers will enjoy this refreshing sip. This cocktail's fresh grapefruit notes pair effortlessly with the citrusy Tanqueray No. TEN.
This cocktail is simply built in its glass but the secret is using fresh juice.
To make simple syrup, mix equal parts sugar and hot water and stir until dissolved. Allow cooling before using and store in the fridge.


30 ml Tanqueray No. TEN
35 ml Pink grapefruit juice
15 ml Campari
15 ml Simple syrup
100 ml soda water

1. Take grapefruit, cut it in half, and juice one side of it.
2. Add 35ml of grapefruit juice to your highball glass, followed by Campari and simple syrup. Finally, add Tanqueray No. TEN.
3. Fill your glass with as much ice as it will fit, and top with chilled soda water.
4. Give it a gentle stir to combine and use the rest of the grapefruit to slice a beautiful garnish.


This recipe is presented by Tanqueray. Enjoy responsibly.

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