What says summer more than an icy white sangria? Here’s a summer sangria recipe from Executive Chef Mario Alcocer (pictured right) of the Four Seasons Hotel Westlake Village. The drink was inspired, in part, by some of the herbs (specifically, the mint and rosemary) found in the hotel's new chef’s greenhouse and garden, which Chef Alcocer oversees along with Head Gardener Benji Zavala. Guests who want to learn more can join Chef Alcocer each Saturday on his garden tours – or in one of his cooking classes. Enjoy!

Summer Sangria
Ingredients:
One bottle - white wine (any preferred varietal)
1 oz chopped fresh rosemary
1 oz fresh mint
2 fresh ruby red grapefruit (segmented and cut in half)
4 oranges (segmented and cut into small pieces)
½ cup of lemon juice
2 cups of white cranberry juice
3 oz organic agave syrup

Method:
Combine all ingredients and allow mixture to rest for one hour. Mix well and serve chilled or over ice. Makes 4-6 servings.

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