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Cucumber-Vermouth Sangria Recipe
- 1 lemon, thinly sliced, plus more for garnish
- 1 cucumber, thinly sliced, plus more for garnish
- 1 (750-milliliter) bottle dry vermouth such as Dolin
- 1 ounce blue or orange curaçao liqueur
- 1 ounce simple syrup or more to taste
- 1 ounce lemon juice
- 2 ounces dry gin
- 2 cups cold sparkling water
- 1/2 to 1 ounce Maraschino liqueur (optional)
- Mint for garnish
In a large pitcher, combine the lemon slices, cucumber slices, and vermouth. Stir gently then cover and refrigerate for at least 2 hours and up to 4 hours. When ready to serve, add the curaçao, simple syrup, lemon juice, gin, sparkling water, and Maraschino liqueur, if using. Carefully fill the pitcher with ice and stir to combine. Garnish glasses with mint, plus additional lemon and cucumber slices.
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