Vietnamese Sangria

Recipe from Le Colonial

Adapted by William L. Hamilton

Published August 14, 2004

  • Phil Mansfield for The New York Times
Media 1 of 1
Rating
4(30)
Comments
Read comments

—William L. Hamilton

Featured in: SHAKEN AND STIRRED; Cooling Off the Colonists

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

  • 6 ounces gewürztraminer

  • 1 ounce Curaçao

  • ¼ ounce muscat de Beaume de Venise

  • ½ ounce litchi juice

  • 1 teaspoon sugar

  • 1 ½ ounces Champagne

  • Orange slice

  • 1 litchi

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
30 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Credits

Adapted from Le Colonial

Recipe Tags

or to save this recipe.