Summer weather calls for a refreshing drink that’s not too boozy, but has enough kick to help you chill out after a long day. If you’re planning a small gathering this weekend, cocktails with friends can be a lot of fun, but also create a lot of work. Keep it simple with a drink like a sangria, or batched cocktail. You can even get creative by using unusual drink or serving ware!
For example, a French press makes great coffee, but it can work double duty for things like infusions and sangrias. Place fresh citrus or berries in the press, along with wine and spirits for a beautiful way to present a batch of cocktails to guests. Just pour over ice in wine glasses, and garnish. We love the ESPRO French Press P5 in rosy copper, as it’s sleek and elegant, but still allows you to see all that gorgeous fruit in the glass.
Here are two of our favorite French press cocktail sangria recipes, with just enough in each to easily serve 6 to 8 persons.
Summertime Strawberry Sangria
by Cassandra Rosen, WSET Level 2 Wine
- 4 cups Tussock Jumper Grenache Rose
- 4 oz white rum
- 3 oz brandy
- 3 oz orange liqueur
- 3 oz simple syrup
- 1 oz lemon juice
- 4 oz strawberry puree*
- 1 medium orange, sliced thin
- 1 lime, sliced thin
- 1 lemon, sliced thin
- Seltzer or lemon soda to top
- Garnish: citrus slice, berries, and mint
*To make the strawberry puree, blend 1 cup of sliced strawberries with 2 tablespoons of sugar. Let it sit for 20 minutes to macerate, then strain and chill.
In a large pitcher, combine the rosé wine, white rum, cognac, orange liqueur, simple syrup, lemon juice and stir in the berry puree. Refrigerate until chilled, at least 3 hours.
Discarding the ends, place the citrus slices in the bottom glass of the French press. Do not fill more than one third of the way with fruit, so as to leave room for the sangria. The slices will float.
Warm your French press strainer in hot water to soften it. This will make it easier to push down in cold liquids. (we found this out the hard way!) Fill the French press with the sangria, and when ready to serve, press down slowly. Garnish each glass with a citrus slice and fill halfway with sangria. Top with soda, and serve.
Pineapple Mojito Sangria
by Cassandra Rosen, WSET Level 2 Wine
- 750 ml bottle Tussock Jumper Pinot Grigio or Sauvignon Blanc
- 3 limes thinly sliced, ends discarded
- 1 small bunch of fresh mint, stems discarded
- 2 cups fresh pineapple, cut into 1 inch chunks
- 4 oz white rum
- 2 oz simple syrup
- 6 oz pineapple juice
- 4 cups lemon lime sparkling water
- Garnish: mint leaves and pineapple wedges
In a heavy pitcher or bowl, muddle together the lime slices and mint leaves. A drink muddler works best, but a wooden spoon is also acceptable.
Add the wine, rum, simple syrup, and pineapple juice; cover and refrigerate at least 3 hours. When almost ready to serve, place the fresh pineapple chunks in the French press, and pour the chilled liquids over it. Press down to serve. Top each glass with sparkling water, and serve over ice. Garnish your French press cocktail with mint and pineapple.
