Recipe Background
White wine and chamomile tea make this Tea Party Sangria a soothing, citrusy delight.
My first outing as an official tea party host came just weeks after settling into a tiny rental with impossibly cheerful wallpaper. A dear college friend and I were determined to mark our new chapter in style, despite a setup that included borrowed chairs and a mysteriously creaky dining table. Our mission was to craft a drink as unique and vibrant as our gathering itself. Enter this Tea Party Sangria: a concoction inspired by evenings spent experimenting with flavors during my study-abroad term in Spain. I leaned into the memory of soft chamomile tea that soothed me through exam weeks, deciding it would pair perfectly with the crisp brightness of white wine like pinot grigio.
With my kitchen crowded by friends wielding everything from whisks to witty banter, I orchestrated our drink. Muddling roughly chopped citrus was surprisingly therapeutic, releasing refreshing aromas that danced around the room. I brewed chamomile tea in a beloved pot, adding honey—a tip I picked up from a local market vendor who swore by its subtle sweetness that complements fruit-driven drinks beautifully. As I let the tea cool, I remembered to gently stir in the dry vermouth; a move that added depth without stealing the show. The finishing touch was a sliver of orange peel that brought a hint of elegance to my thrift-store glassware.
The sangria debuted to delighted murmurs, and right then, my little home felt like the grandest setting in town. Each chilled sip was a celebration of friendship and newfound beginnings, elegance meeting ease in unexpected harmony. It's a taste of that small yet mighty chapter that I'll always hold dear.
Ingredients
- 5 ounces white wine such as pinot grigio
- 1/2 orange roughly chopped
- 1/2 lemon roughly chopped
- 6 1/2 ounces water
- 2 tea bags chamomile tea
- 2 tablespoons honey
- ice to taste
- 1 1/2 ounces dry vermouth
- orange peel optional, to taste, for garnish
Directions
- In a small bowl, add the white wine, the orange pieces, and the lemon pieces and lightly muddle the mixture to release some of the fruit juices.
- Stir the wine mixture gently.
- Chill the wine mixture in the refrigerator.
- In a pot over high heat, add the water and bring it to a boil.
- Add the tea bags and the honey to the hot water and allow the mixture to steep for 15 minutes.
- Allow the tea mixture to cool completely to room temperature.
- In two stemless gin balloon glasses, add the wine mixture.
- Add the ice to the serving glasses.
- Add 3/4 ounce of the vermouth to each of the serving glasses, then add the chilled tea mixture, gently stirring to combine.
- Serve garnished with the orange peels.
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