End of Summer Cocktails: The Luncheon Sangria

Hold on to the last days of summer with four art-inspired cocktails that we will share over the weekend! Crafted by two adult education students from Carlos Rosario International Public Charter School

COCKTAIL #3: The Luncheon Sangria by Tijana Gavrilovic

The Luncheon Sangria by Tijana Gavrilovic

“The gathering of family and friends has been around since the beginning of humankind. Today, we give the name ‘brunch’ to the early afternoon get-togethers surrounding good food and drinks. In the state we are currently in, we are putting this age-old tradition on pause, but!, that doesn’t mean you can’t still enjoy a great drink—The Sangria. It’s light and refreshing during a hot summer day, made in batches so everyone can enjoy it, and also incredibly easy to make. For me, both this art piece and the drink are all about community, socializing, and a carefree atmosphere, and I look forward to when we will be able to enjoy it again.”

Pierre-Auguste Renoir, Luncheon of the Boating Party, 1880-81, Oil on canvas, 51 ¼ x 69 ¼ in., The Phillips Collection, Acquired 1923


  •  1 bottle of dry white wine (Suggestions: Pinot Grigio, Sauvignon Blanc) (or dry rose wine-if using sweet Rose such as Moscato, omit sugar)
  • 1 cup white rum (Bacardi silver or similar)
  • Optional: 1 cup pineapple juice (optional) (or orange juice)
  • 2 cups lemon-lime soda (Sprite) (or ginger ale)
  • 16 oz. strawberries, sliced (or oranges)
  • 4 lemons, sliced (or limes)
  • 6 oz. raspberries, whole
  • Simple syrup* or sugar, to taste
  • Ice, for serving


  1. Wash lemons and strawberries, pat dry, and thinly slice.
  2. In a large bowl or mason jar, combine all ingredients (except ice). Stir and chill for at least 3-4 hours to overnight (the longer it rests, the better).
  3. Serve in a wine glass, half filled with ice, and garnish with fruit!

**Make your own simple syrup. All you need is 1 cup of sugar and 1 cup of water. Mix them together in a small sauce pan and bring the mixture to boil. Then take it off the heat and let it cool.

Born and raised in Serbia, Tijana Gavrilovic moved to Washington, DC, in 2015. She always dreamed of being a chef. In 2018/2019, she took a Culinary Arts class at Carlos Rosario International Public Charter School. Learning about flavor profiles and the ingredients that compliment/contrast each other highly influenced her bartending style.

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