Drinks Nonalcoholic Drinks Tea Everything's Coming Up Rosé 4.0 (2) 2 Reviews Natasha David, co-owner of Nitecap in New York City, creates this sophisticated sangria by combining rosé wine with pleasantly bitter Aperol and delicate, floral hibiscus tea. This recipe originally appeared in the Food & Wine 2016 Cocktails book. By Natasha David Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © David Malosh Yield: 4 to 6 drinks Cook Mode (Keep screen awake) Ingredients 8 ounces chilled dry rosé 4 ounces Lillet rosé 4 ounces chilled brewed hibiscus tea 2 ounces fresh lemon juice 2 ounces Simple Syrup 1 ounce Aperol Ice 4 ounces chilled club soda Grapefruit wheel halves, lemon wheels and slice strawberries, for garnish Directions In a pitcher or punch bowl, combine the rosé, Lillet, tea, lemon juice, Simple Syrup and Aperol. Fill the pitcher with ice and stir well. Stir in the club soda and garnish with the fruit. Serve in chilled wineglasses. Rate It Print