Ingredients
1 orange
1/2 cup fresh lemon juice
1 cup raspberries, halved
1/2 cup dry sake
1/2 cup bourbon
1/2 cup triple sec
2 tablespoons sugar
Two 750-milliliter bottles slightly off-dry Riesling, chilled
Ice
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Citrus-shaped keeper — store cut lemons and limes without drying
Lever-press citrus juicer — maximum juice, no seeds
Fresh ginger juice — cocktails, marinades, stir-fry, instant flavor
Perfect ice spheres — minimal surface area, maximum chill
Orange bitters — dry martini, gin and tonic, whiskey cocktails
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using a knife, peel the orange, removing the bitter white pith. working over a pitcher, cut in between the membranes to release the sections. squeeze the juice from the membranes and discard the membranes. add the raspberries, pear, sake, bourbon, lemon juice, triple sec, sugar and lychees with their syrup. refrigerate for at least 1 hour. stir in the riesling and serve the sangria in ice-filled wineglasses.