Isn't this Porch Punch Sangria drink gorgeous!?! I just love the bright, happy colour of this batch cocktail. Not only does it look great, but it tastes like a mix between a Negroni and an Aperol Spritz - two of my favourite sunny weather sips!
This spring, our BC outdoor public gathering regulations opened up and we are able to visit with small groups - outside. In honour of our first "friends" visit since the summer, I wanted to make a special drink for us to toast the occasion.
In looking back at some of my cocktail books and go-to recipes, I realized that I have never shared my adaptation of this fabulous Porch Punch Sangria batch cocktail from Death & Co. restaurant. Death & Co., located in New York City, is a fabulous must-visit location for any cocktail enthusiasts. Their drink menu is LARGE - there is bound to be a cocktail to suit all tastes and drink preferences.
The unadapted recipe for this Death & Co. cocktail came from Batch Cocktails (see book here). I highly recommend this book if you are interested in mixology or batch making cocktails. Batching drinks is a bit of an art form, with dilution playing a key role. Most cocktails and "shaken" or "stirred" to create dilution so that the spirit (alcohol) nuances and flavours are maximized. When batching cocktails, the dilution (water/ice/juice/club soda, etc.) has to be added into the drink in order to create the same flavour and taste profiles as single mixed drinks.
So, if you are a fan of Negronis and the Aperol Spritz, you will adore this Porch Punch Sangria. It is slightly sweeter than a regular Negroni due to the addition of Aperol, but perfectly balanced with grapefruit juice.
I hope that everyone is taking this opportunity to carefully see friends and family (up to 10 same people) that we haven't been able to see for so long. While we can't hug yet, we can definitely bring some joy to others with a glass of this Porch Punch Sangria and a smile from 2 metres away.
Here's to your next outdoor gathering - socially together, physically distanced.
Happy Visiting,
Krista xo
serves 6-8
Ingredients
1/2 cup + 2 tablespoons Aperol
1/2 cup + 2 tablespoons Campari
1/2 cup + 2 tablespoons sweet vermouth
1 (750 ml) bottle Sauvignon Blanc, chilled
1/2 cup + 2 tablespoons peach juice, chilled (I used Ceres 100% Peach Nectar - no sugar added)
1/2 cup fresh grapefruit juice
1 grapefruit cut into wheels, garnish
1 cara cara orange cut into wheels, then quartered, garnish
*Club soda to top each glass of sangria (optional, see Recipe Note below)
Method
Up to 6-8 hours before serving add Aperol, Campari, sweet vermouth and chilled sauvignon blanc to a large pitcher (2-quart). Stir and refrigerate, wrapping top well.
Up to 2 hours before serving add peach nectar and grapefruit juice. Stir and re-seal top. Refrigerate if not using immediately.
When ready to serve, remove pitcher from refrigerator, add grapefruit and orange garnish (Image above) and pour into ice-filled wine glasses (large red wine glasses best display the sangria colours and garnish). Additional fruit, such as peach slices or apricot slices, when they are in season, would be great garnish as well.
Recipe Note:
* Club Soda - the original Side Porch Sangria recipe calls for optional Club Soda added to top each glass of sangria. Personally, I don't feel this is necessary, but it's up to you! If you would like a more diluted drink or are trying to squeeze a few more servings out of the batch, by all means top up!
