For a large dinner party select a specialty cocktail that can be made in advance and in a large batch. This recipe for a white wine sangria gets an Asian twist with the addition of canned lychees and sake. It will pair perfectly with spring rolls and Chinese noodles.

To make it a truly festive celebration stock up on Asian beer (Tsingtao is a nice option) and good sipping sake (I like Sake One's selection). To check out the recipe for the shinsei sangria, read more.



Shinsei Sangria
From Food and Wine Cocktails 2008
Shinsei Sangria

Ingredients

3 pears, sliced
3 oranges, sliced
6 Granny Smith apples, sliced
24 canned lychees, drained
1 1/2 pineapples, peeled and cut into large chunks
One 750-milliliter bottle vodka
One 750-milliliter bottle Sauvignon Blanc or other dry, citrusy white wine
One 750-milliliter bottle sake
Ice

Directions

  1. In an airtight container or large bowl covered with plastic wrap, combine all of the ingredients except the ice and refrigerate for at least 24 hours.
  2. Strain the mixture into a punch bowl, discarding all of the fruit except for the lychees.
  3. Add enough ice to chill the sangria to serving temperature. Serve in ice-filled white wine glasses.

Makes 18 drinks.


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