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Eveleigh’s summer sangria

Time 10 minutes
Yields Serves 10
Eveleigh’s summer sangria
(Kirk McKoy / Los Angeles Times)
1

In a large nonreactive container, combine the lemon and orange wheels, St. Germain, Chareau, crème de violette, simple syrup, mint, thyme and wine. Cover and set aside in a cool dark place for 48 hours. Strain. To serve, pour 4 ounces over ice in a Collins glass, and top with Champagne. Garnish with fresh thyme.

Adapted from a recipe by Eveleigh in West Hollywood.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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