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Sangri Rosa

Provided by: Mixologist Gustav Lee
Served at: Morrells Restaurant

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1 bottle Provençal rosé, preferably Château Routas 2001
6 ounces Ciroc grape vodka
3 ounces Cointreau or Triple Sec
2 ounces white grape juice
2 ounces lemon juice
2 ounces simple syrup
3 ounces pomegranate juice
3 ounces strained orange juice
Club soda

Blackberries, raspberries, or huckleberries


Add the first 8 ingredients and a few berries to a large pitcher half filled with ice, and stir briefly. The mixture should be very light pink. Pour into long-stem white-wine glasses over a small amount of fresh ice, and top off each glass with about 1⁄2 ounce of club soda. Garnish with a berry or two. (Published 2003)

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