Sangria in Rosé, Bourbon, and Blue

By on June 3, 2021

This sangria contains bourbon which adds just that perfect little somethin’ somethin’ to make it stand out. Plus it magically gives the guys a free pass to enjoy this bevvy that might otherwise come off as too girlie.



  • 2 c. fresh blueberries, divided 
  • 1 c. pitted and halved fresh sweet dark cherries 
  • 1 750 mL bottle fruity rosé 
  • 2/3 c. freshly squeezed orange juice (from about 2 large oranges) 
  • 1/2 c. bourbon 
  • 2 T. Grand Marnier 
  • 1 sprig fresh rosemary, about 5’’ long 
  • 1 lemon, one half squeezed for its juice, the other half sliced thinly 


  • In a small bowl with tall sides, combine sugar with 1/3 cup hot water. Using an immersion blender, blitz until sugar dissolves. (Or use a food processor or blender.) Add 1-1/2 cups of the blueberries and blitz again, until blueberries are completely broken up. Set a strainer over a bowl and strain the blueberry mixture, pressing on solids to extract as much liquid as possible. Discard solids. 


  • Pour blueberry liquid into a medium-large pitcher. Cut the remaining 1/2 cup blueberries in half and add to pitcher. Then add cherries, rosé, orange juice, bourbon, Grand Marnier, rosemary, lemon juice, and lemon slices. Stir and place in refrigerator until chilled, about 2 hours.


  • Fill glasses with ice and pour sangria over the ice. Garnish with additional cherries, blueberries, and lemon slices, if desired.


Credit: Adapted greatly from original recipe in bon appétit, with changes from Molly McNeil incorporated.