Spring Spritzers

By brenie_shydee

Ingredients

• Sangria:
• 2 c chilled red wine (i.e. Gamay)
• 1/2 c Cointreau
• 1/2 lime, thinly sliced
• 1/2 orange, thinly sliced and cut into wedges
• White wine:
• 2 c chilled dry white wine (i.e. Sauvignon Blanc)
• 1 1/2 c chilled sparkling lemonade
• Lemon wedge
• Rosy Raspberry:
• 1/4 c crushed raspberries
• 1 tbs and 1 tsp superfine sugar
• 3/4 tsp rose water (kalustyans.com)
• 2 c chilled rose wine
• 3 c chilled seltzer
• Honey vanilla:
• 2/3 c honey
• 1/2 c water
• 1 vanilla bean, split and scraped
• 1/4 c fresh lime juice
• 4 c chilled seltzer
• Green tea-cranberry:
• 1/3 c sugar
• 1/3 c water
• 4 green tea bags
• 2 c boiling water
• 1/2 c chilled unsweetened cranberry juice
• 3 c chilled seltzer

Details

Servings 4

Preparation

Step 1

Sangria:
Stir together 2c chilled red wine, 1/2c Cointreau, 1/2 lime, and 1/2 orange. Divide among 4 ice-filled glasses. Top with 1 1/2c chilled seltzer.

White wine:
Divide 2c chilled dry white wine among 4 ice-filled glasses. Top with 1 1/2c chilled sparkling lemonade. Garnish each with a lemon wedge.

Rosy raspberry:
Lightly crush 1/4c raspberries with 1 tbs and 1 tsp superfine sugar and 3/4 tsp rose water. Divide among 4 glasses. Stir in 2c chilled rose wine. Top with 3c chilled seltzer.

Honey-vanilla:
Bring 2/3c honey, 1/2c water, and 1 vanilla bean, split and scraped, to a simmer in a saucepan. Cook, stirring, until honey dissolves. Let cool completely. Strain through a fine sieve (there will be some seeds). Stir in 1/4c fresh lime juice. Divide among 4 ice-filled glasses. Top with 4c chilled seltzer.

Green tea-cranberry:
Bring 1/3c sugar and 1/3c water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Let cool completely. Steep 4 green tea bags in 2c boiling water for 2 minutes. Remove bags. Let cool completely. Divide tea, 1/2c chilled unsweetened cranberry juice, and the simple syrup among 4 ice-filled glasses. Top with 3c chilled seltzer.