Our take on a classic Martini using Seedlip Garden 108 and the Dry variant
- Seedlip Garden 108: 40ml
- Æcorn Dry: 40ml
- Short stir over ice & strain
GLASS & GARNISH
- Coupe or Martini glass
- Lemon twist & Olive on a stick
Pink Summer Sangria
Use your favorite combination of herbs for this refreshing twist on sangria. We like to think of it as spa water but with a little buzz! It’s perfect to serve at picnics or on any warm summer night.
- 8–10 Servings
- 4 Persian cucumbers, divided
- 2 750-ml bottles rosé
- ½ cup Bianco vermouth
- 1 bunch mixed herbs, such as basil, mint, tarragon, and/or parsley, divided
- 2 12-oz. cans citrus soda, such as Limonata or Sprite
- Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher.
- Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve.
- Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to the pitcher.
- Cover and chill at least 3 hours and up to overnight for flavors to meld.
- Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.