0 (0)


Eveleigh’s summer sangria

Eveleigh’s summer sangria
Kirk McKoy / Los Angeles Times

The pitcher of red wine dosed with a confetti of fruit and orange slices seemed so festive — until the next morning's headache. That was the old bastardized sangria, the one featured at patio parties in suburban America in the ... Read more

Total time: 10 minutes, plus steeping time | Serves 10
  • 1 lemon, cut into wheels
  • 1 orange, cut into wheels
  • 3/4 cup St. Germain
  • 3/4 cup Chareau
  • 1/4 cup crème de violette
  • 1/2 cup simple syrup
  • 5 sprigs of mint
  • 5 sprigs of thyme
  • 2 bottles rosé wine
  • Champagne, for topping
  • Fresh thyme sprigs, for garnish

Step 1In a large nonreactive container, combine the lemon and orange wheels, St. Germain, Chareau, crème de violette, simple syrup, mint, thyme and wine. Cover and set aside in a cool dark place for 48 hours. Strain. To serve, pour 4 ounces over ice in a Collins glass, and top with Champagne. Garnish with fresh thyme.

Note: Adapted from a recipe by Eveleigh in West Hollywood.


The H-Bomb burger
The H-Bomb burger

Vegetables a la grecque with sauteed shrimp
Vegetables a la grecque with sauteed shrimp

Seafood naeng myun
Seafood naeng myun

Mr. Pfister's Cabbage Surprise
Mr. Pfister's Cabbage Surprise

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Plum sour
Highland punch
Mother's Ruin