grapefruit sangria
Yes, it snowed in Baltimore on the first official day of spring. Poo. Everyone’s pretty sick of winter. Even, me…and I love snow. Well, I have to admit it’s mainly because for the last 13 years I worked at a school, so I’d get snow days. Yes, snow days are the best.


I’m ready for spring. Soon, we’ll be seeing strawberries, asparagus, peas and more at local farmers markets. And, soon it’s time for a nice cocktail – outside! This sangria on Serious Eats caught my eye, not only because it’s colorful, but also because you can make it in a big batch (punch = a party even on a boring Tuesday night.) Highly recommend this sangria – and it’s fun to have Lillet Rosé around!



15 fresh mint leaves
1/4 cup simple syrup (see note above)
1 cup fresh grapefruit juice, from about 2 Ruby Red grapefruits, plus 1/2 of one grapefruit, peel intact, cut into rough chunks
1 cup Lillet Rosé
1 bottle Cava, chilled

In the bottom of a pitcher, gently muddle together the mint leaves and simple syrup. Add grapefruit chunks, grapefruit juice, and Lillet Rosé. Refrigerate for at least 4 hours or up to overnight.

When ready to serve, add Cava to the pitcher and stir gently. Serve over ice.

Want more cocktails? You’re in luck! The very first Baltimore Cocktail Week begins on Sunday night, March 22 at Pen & Quill. Check out their website for more info on events around town over the next week, including a cocktail event and movie screening of Chef at Landmark Theaters in Harbor East.