And serve it with smashed cucumbers, tons of green summer herbs, and sparkling lemon soda.
, didn’t you? Well I didn’t. I will politely sit here while you complain about rosé, how over it you are, how corporate it’s gotten, how much better a zippy Grüner Veltliner is, yada yada. I know you love it. I know you’re just saying that to be a contrarian. That kind of anger is for Twitter, not life. Let it go.route, all mushy orange slices and bitter blackberries, we went in more of a preppy spa water direction.
The recipe: We’ve got rosé, white vermouth , Persian cucumbers , a fistful of herbs , and a sparkling soda topper likeWe love to smash.There’s one step you can’t skip. I know we talk about smashing cucumbers a lot here——but it serves a purpose. It starts to release the juices of the cuke, and you’ll get much more cucumber flavor than you would if you tossed some chopped wedges in there.
While red and white wine sangrias can sit with the sugars of berries and become close to syrupy, this sangria is lighter, and almost on the savory side. Can we even call it a sangria? Cucumber is a fruit! There’s wine. Who’s to say, really. It’s somewhere on the road to a spritz, to be honest. But we have more important things to debate. For now, set your sights on the pool, a funny but not too braggy vacation auto-response, and a pitcher of rosé sangria.
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