DISSECTING A COCKTAIL

Spring is peaking, and patio drinking is a must. Myriad cocktails fit the criteria and, for me, they’ve got to be light and refreshing. There should be a handful of options in your arsenal: mojitos, gin and tonics, spritzes and so on. So, choose your own adventure.

A cocktail I recently rediscovered is the white wine sangria. This is a simple, classic recipe from Canon owner and bartender Jamie Boudreau. I’ve never been keen on traditional sangrias — I like my red wine without any fuss — but a white wine sangria makes perfect sense. I love French 75s and other Champagne cocktails, so adding clear spirits to a dry or crisp white wine (dry white wine on its own in the spring is lovely, too) only seems right. Boudreau’s recipe calls for a citrus-forward gin in Martin Miller, but you may sub in Tanqueray 10, Sutler’s Spirit Co. or your personal favorite. He uses elderflower liqueur from St. Germain, which adds a touch of sweetness and all the lovely floral notes of St. Germain.

The recipe below is for a small pitcher or carafe for sharing. Make sure to add the St. Germain after the sparkling wine and gin; the liqueur is rich and heavy, so it will slowly sink to the bottom. Take advantage of your local farmers markets for seasonal fruit — whatever is available works, whether its blackberries, strawberries or raspberries. Any brightly colored fruit will make the aesthetic of this cocktail pop.