Cucumber-Vermouth Sangria

Name: Cucumber-Vermouth Sangria
Yield: 4 servings
Ingredients: 1 1 lemon, thinly sliced, plus more for garnish; 1 1 cucumber, thinly sliced, plus more for garnish; 1 1 (750-milliliter) bottle dry vermouth such as Dolin; 1 1 ounce blue or orange curaçao liqueur; 1 1 ounce simple syrup or more to taste; 1 1 ounce lemon juice; 1 2 ounces dry gin; 1 2 cups cold sparkling water; 1 1/2 to 1 ounce Maraschino liqueur (optional); 1 Mint for garnish

From the kitchen of Carly

Crisp vermouth meets cool cucumber in this sophisticated sangria that skips the wine entirely. Gin and curaçao add subtle complexity while sparkling water keeps it light and refreshing. A few hours of steeping transforms simple ingredients into something genuinely special.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 lemon, thinly sliced, plus more for garnish
11 cucumber, thinly sliced, plus more for garnish
11 (750-milliliter) bottle dry vermouth such as Dolin
11 ounce blue or orange curaçao liqueur
11 ounce simple syrup or more to taste
11 ounce lemon juice
12 ounces dry gin
12 cups cold sparkling water
11/2 to 1 ounce Maraschino liqueur (optional)
1Mint for garnish

Instructions

In a large pitcher, combine the lemon slices, cucumber slices, and vermouth. Stir gently then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the curaçao, simple syrup, lemon juice, gin, sparkling water, and Maraschino liqueur, if using. Carefully fill the pitcher with ice and stir to combine. Garnish glasses with mint, plus additional lemon and cucumber slices.