By Christie Vanover | Published May 26, 2012 | Last Updated December 28, 2022
This summer cocktail is slightly sweet, a little tart and very refreshing.
I learned about it at my favorite restaurant in Salado, Texas ~ Adelea’s on Main. While searching for some old doors to upcycle, I came across this quaint home turned restaurant.
The waitress behind the bar was mixing up a cocktail with champagne, pinot grigio and frozen berries, and she immediately caught my attention.
I sat at a table outside on the patio and asked the waitress what went into this sangria. She told me the ingredients, I ordered a glass, and after a wonderful lunch of pimento cheese quiche and a crisp salad with sugared pecans and poppy seed dressing, my next stop was the liquor store.
I made a pitcher for our outdoor Easter celebration, and it was a hit. I don’t measure when I make this, so it was fun to turn it into a usable recipe for you.
One of the best things about this cocktail is that it uses frozen berries, so your drink gets cold, but never waters down. Drink it with caution though; it’ll knock you off your feet in no time.
- ½ cup champagne
- ½ cup pinot grigio
- 2 tablespoons raspberry liqueur
- 1 tablespoon sprite
- ¼ cup frozen berries
- Mix all ingredients in a glass and serve.
- If making a pitcher, use 1 bottle of champagne and 1 bottle of pinot grigio. Add raspberry liqueur until the drink starts to turn pinkish-red. Add half a can of sprite and half a bag of frozen berries.
This estimate was created using an online nutrition calculator
I think I am going to make this with Korbel Champagne and Chambord Black Raspberry Liqueur for my Thirty One party next week!
Looks like a really delicious sangria!