I’m seriously considering writing a cocktail book all about sangrias. They are so fun to create (and drink).

I love the idea of premade batch cocktails, so you can serve everyone at once when you are entertaining, without having to pause in the midst of hosting duties. And, I love, love, love the ability to create a cocktail that fits any occasion.

This was a fun way to use up some extra melons we had on hand from our csa, and an over abundance of mint from my garden.

Ingredients:

1/2 watermelon, seeded and balled

1/2 canteloupe, seeded and balled

1/2 honeydew, seeded and balled

25 mint leaves

1/3 cup grand marnier

2 Tbsp local honey

1 bottle brut champagne

float of gingerale

Directions:

Place half of all melon balls in a freezer safe ziplock bag and freeze. Place the other half in a pitcher, along with mint leaves, honey, and grand marnier. Stir to combine. Let sit in fridge for 6 hours or overnight.

About an hour before serving, add champagne to melon mixture. Pour into individual glasses, giving each serving a handful of frozen melon balls and a few mint leaves. Top each glass with a float of ginger ale.