Cocktail of the Month: Limoncello Citrus Sangria

Norris Comer Cocktails

Limoncello SangriaFor this month’s cocktail, we decided to plan with Easter brunch in mind. Few things are made to go with sweet or savory crepes or a pile of waffles quite like white wine sangria in the morning! We offer this Limoncello Citrus Sangria recipe in the daffodil-blossom spirit of those special Pacific Northwest spring mornings. The Vitamin C from the fruit should keep the scurvy away for long distance cruisers, and the minimal prep should be easy for the galley to handle.

• 1 Orange
• 1 Pink Grapefruit
• 2 Lemons
• 750 mL bottle of chilled white wine (Sauvignon Blanc is recommended)
• 1 1/2 cups Limoncello (one can home make limoncello, but it can be complicated)
• 3 cups sparkling water or bubbly

Directions: Slice the orange, grapefruit, and lemons into quarter-inch slices. Combine the white wine, sliced fruits, and Limoncello in a pitcher. Refrigerate or put on ice for at least a few hours. Ideally, the sangria is left to soak overnight. Feel free to garnish with the sliced fruit from the pitcher.

We’re thirsty for more recipes, so send yours to for a chance to appear in the next issue.

Norris Comer

Written by

Norris Comer is an award-winning writer and the former Managing Editor of Northwest Yachting magazine. He was raised in Portland, Oregon and got his BS in Marine Science at Eckerd College in St. Petersburg, FL where he lived aboard a 1973 Catalina 27 before moving to Washington and an Albin Vega. He has worked as a commercial fisherman, wandered aimlessly around the world, studied oil spills, and was a contestant on the Norwegian reality TV show "Alt for Norge."

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