cucumber-elderflower sangria

A refreshing make-ahead cocktail that’s perfect for summer backyard entertaining. To make a larger batch, simply double the recipe.

1 750-milliliter bottle dry white wine (sauvignon blanc or pinot grigio)
4 ounces vodka, or to taste
2 ounces St. Germain elderflower liqueur, or to taste
Juice from 2 limes
Juice from 1 lemon
1/2 English cucumber, cut into slices, plus extra for garnish
1 small handful fresh mint sprigs, plus extra for garnish
Ice, for serving

  1. In a pitcher, add wine, vodka, elderflower liqueur, lime and lemon juice, cucumber slices, and mint and give mixture a good stir. Cover with plastic wrap and refrigerate until chilled, at least 1 hour.
  2. When ready to serve, add ice, a slice of cucumber, and a sprig of mint to each glass. Pour in sangria and serve.

Serves 4-6.

cook’s note: For something fizzy, top each glass with a splash of prosecco or club soda.

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