Every picnic needs a fun cocktail.
This one combines some of summer’s best things—cherries, apricot, and rosé—and transforms them into a quenching, boozy beverage that also passes as your daily serving of fruit. The more time it has to sit, the better it’ll be—so make a day ahead of time. Serves 6 to 8 (or 4, depending on who your friends are)
1 ½ cups (225g) pitted fresh cherries (or defrosted sour cherries)
4 to 5 (225g) fresh apricots, halved, pitted, and cut into thin wedges
1 cup (240ml) apricot nectar (this comes in a carton or bottle)
½ cup (120ml) orange liqueur, such as Cointreau
½ cup (120ml) kirsch (cherry brandy)
½ cup (120ml) fresh lemon juice
One bottle (750ml) dry rosé
Two 12-ounce (355ml) bottles or cans natural cherry soda
In a very large pitcher, stir together all the ingredients but the soda. Cover and refrigerate for at least 4 hours, and up to 2 days before the picnic. Just before serving, stir in the cherry soda, then pour the sangria and fruit into cups. Top each cup with ice (from the bags in that cooler that you brought so you could have cold drinks) and serve.