Vietnamese Sangria

Recipe from Le Colonial

Adapted by William L. Hamilton

Vietnamese Sangria
Phil Mansfield for The New York Times
Rating
4(30)
Comments
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Featured in: SHAKEN AND STIRRED; Cooling Off the Colonists

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Ingredients

  • 6ounces gewürztraminer
  • 1ounce Curaçao
  • ¼ounce muscat de Beaume de Venise
  • ½ounce litchi juice
  • 1teaspoon sugar
  • 1½ounces Champagne
  • Orange slice
  • 1litchi
Ingredient Substitution Guide

Preparation

  1. Step 1

    Mix all ingredients except Champagne, orange slice and litchi in a shaker.

  2. Step 2

    Pour into a 12-ounce Pilsener glass filled with ice. Top off with Champagne (the drink should be light green) and garnish with orange slice and litchi.

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Ratings

4 out of 5
30 user ratings
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Credits

Adapted from Le Colonial

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