Food & Cooking Recipes Breakfast & Brunch Recipes Vermouth-Grapefruit Sangria Be the first to rate & review! If you're a grapefruit lover, this is going to be your new signature brunch cocktail. By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 Serves Say hello to your new signature brunch cocktail. This grapefruit sangria is big-batch drink, which means you make it by the pitcher—no mixing or shaking individual sips for guests. They can help themselves to a glass of this refreshing libation while you put the finishing touches on other aspects of the meal. It's also a grapefruit lovers dream: The citrus is prepped three ways—juiced, supremed, and thinly sliced into wheels—before it's mixed with vermouth. It's also a low-ABV drink that's festive enough for toasting and just right for daytime sipping. We called it a sangria, but really, it's a lot simpler—and more citrusy—than most versions of the crowd-pleasing Spanish punch. How to Make the Perfect Pitcher of Sangria Ingredients ⅓ cup sugar 3 ⅓ cups grapefruit juice, preferably fresh 2 cups dry vermouth 3 cups supremed grapefruit segments ½ cup thinly sliced grapefruit wheels, plus more for garnish Directions Armando Rafael Combine sugar and grapefruit juice: Bring sugar and 1/3 cup grapefruit juice to a boil, stirring until sugar dissolves; let cool completely. Mix drink in pitcher and chill: In a pitcher, stir together syrup, remaining 3 cups grapefruit juice, vermouth, and grapefruit segments and wheels. Cover and refrigerate at least 1 hour and up to 1 day. Serve over ice; garnish with a grapefruit wheel. Rate it Print