Grapeseed’s Rosé Sangria
1½ cups halved strawberries
¼ cup sugar
1 bottle syrah, grenache or cinsault rosé
¼ cup apple brandy
¼ cup Pinckney Bend gin
Sliced strawberries and apples for garnish
• In a large bowl, macerate the strawberries by stirring together with sugar. Let stand at room temperature at least 45 minutes.
• In a large pitcher, combine the rosé, apple brandy and gin. Add the macerated strawberries and refrigerate 2 to 3 days.
• To serve, fill a Collins glass with ice, pour the sangria, top with club soda and garnish with fresh sliced strawberries.