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.


Hungarian Isler cookies
Hungarian Isler cookies

Chicken liver pate
Chicken liver pate

Couscous with seven vegetables
Couscous with seven vegetables

Tortelloni with sage butter
Tortelloni with sage butter

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

More recipes in Drinks

The old one two
Rhum with a view
Irish Poet by Gilbert Marquez
White sangria