Rosé has become our sangria wine of choice: it's brighter and more refreshing than most red wines, and lack the tannins found in reds (the mouth-drying flavor compounds). Plus, it's pretty pink hue makes it perfect for a batch of cocktails. In keeping with the colorful vibe, we chose fresh raspberries for garnish. However, feel free to use your favorite fruit in this sangria: strawberries, apples, or grapes would be delicious as well. One of the most popular kombucha brands, GT's Synergy, sells a raspberry chia kombucha. Don't hesitate to use it—the chia seeds add a fun textural element.
1 (750-ml.) bottle dry rosé
1 cup fresh raspberries, plus more for garnish
¼ cup (2 oz.) brandy
3 tablespoons (1½ oz.) raspberry liqueur (such as Chambord)
½ cup raspberry kombucha
How to Make It
Combine rosé, raspberries, brandy, and raspberry liqueur in a pitcher. Chill at least 2 hours or overnight. Pour into glasses; top each with 2 tablespoons kombucha. Garnish with raspberries.
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