By Chef Ella Freyinger

July 2021

4 Servings

I have to admit, Sangria has been at the very bottom of my drinking list for most of my “of age” life. Too many encounters with overly sweetened sangrias made from wine the restaurant had open for too long and could no longer sell by the glass had ruined me. Sangria did not delight me or intrigue me. That was until I tasted a sip from a sweet Spanish tapas bar in Los Angeles (which no longer exists). This sangria is an ode to the one that changed my mind. Herbaceous, fruity, sparkly and just the right amount of sweetness.


  • 1 bottle Pink Moon Rosé
  • ¼ cup white vermouth
  • 8 oz sparkling mineral water
  • 2 Persian cucumbers, roughly chopped
  • 1 pint berries (blackberry, raspberry, strawberry)
  • 1 small citrus, sliced (cara cara, madarinuat, clementine, etc)
  • 1 cup loosely packed herbs (basil, parsley, mint, tarragon, etc


  • Place the cucumbers into a large pitcher. Smash them with a muddler or the back of a wooden spoon to release their juices. Add rosé and vermouth, then stir to combine. Add the berries, citrus and herbs. Pour into glasses filled with ice and top with sparkling water.