Recipe courtesy of Jonathan Pogash

Make-Ahead Cucumber-Elderflower Sangria

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  • Level: Easy
  • Total: 3 hr 5 min
  • Prep: 5 min
  • Inactive: 3 hr
  • Yield: 10 to 12 servings (about 7 cups)
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8 ounces cucumber- and rose-infused gin, such as Hendrick's Gin

8 ounces elderflower liqueur, such as St. Germain

1 cup limeade, store-bought or homemade

1 medium English cucumber, cut into round slices (about 3 cups)

One 750-milliliter bottle dry white wine, such as Pinot Grigio

Fresh mint sprigs, for garnish

Ice, for serving


  1. Stir together the gin, elderflower liqueur, limeade, cucumber slices and wine in a carafe or pitcher. Wrap and refrigerate until chilled and the cucumbers infuse the mixture, about 3 hours. Serve over ice in small rocks glasses. Garnish each drink with a mint sprig.