Ingredients

Rose Sangria

  • 1 bottle of Sainsbury's No 8 Côtes de Provence Sainte-Victoire, Taste the Difference 75cl
  • 2 Peaches
  • 1 blood orange (if possible)
  • Juice of 1 Lemon
  • Basil
  • 10 Strawberries
  • 4 tbsp sugar
  • Soda water to top
  • 120ml Cointreau

Rhubarb and raspberry summer cocktail

  • 25ml Sainsbury's Taste the Difference Scottish Rhubarb and Raspberry gin
  • Rhubarb Liqueur
  • Dash of bitters
  • Aquafaba or Egg whites
  • Lime juice

Steps

Rose Sangria

  1. Add the strawberries, peaches and blood orange to a large pitcher with the sugar and leave to macerate for 20 mins
  2. Then add the lemon and Cointreau and mix well to dissolve all the sugar.
  3. Next pour in the rose and chill for an hour
  4. Fill the pitcher with ice, top with the soda water and garnish with basil or mint

Rhubarb and raspberry summer cocktail

  1. Combine all ingredients in a shaker with ice cubes. Shake and strain into a rocks glass filled with ice. Garnish with lime and fresh raspberries and shaved rhubarb