As long as the sun is still shining and we have 80 degree weather on the forecast, I will be picnicking on my roof! This spread brings desert vacation vibes to the city with the ultimate warm-weather pairing: a refreshing rosé sangria and a crowd-pleasing whipped goat cheese and ricotta dip to go with it. This sangria blends grapefruit juice, guava nectar, fresh citrus slices, and a splash of white vermouth—it’s basically the post-vacation vacation we all really need right now
And because no happy hour is complete without food, I whipped up a creamy goat cheese and ricotta dip topped with hot pepper jelly. The sweet–spicy combo is the perfect match for the bright, citrusy sangria.
To make rooftop sipping even easier, I poured the sangria into my High Camp wine flask—it fits a whole bottle of wine, keeps drinks chilled even in 90° weather, and has two built-in glasses so you’ll never be stuck with a red Solo cup again. All that’s left to do? Head to the roof and channel your inner Carrie Bradshaw with a happy hour spread that feels like vacation without ever leaving the city.
Why You’ll Love This Rosé Sangria + Dip Combo
- Vacation in a glass: Grapefruit, guava, and citrus make this sangria taste like summer in every sip.
- Snack-worthy pairing: The whipped goat cheese and ricotta dip with hot pepper jelly is creamy, sweet, and spicy—the perfect balance to a crisp sangria.
- Rooftop ready: The High Camp flask makes it easy to take your cocktail hour outside while keeping things cold.
For the Recipes:
Grapefruit Rosé Sangria:
A refreshing, citrusy rosé sangria that will be the hit of your summer picnics.
Ingredients:
For the Grapefruit Rosé Sangria:
- 1 bottle Rosé wine (750ml)
- 1 cup grapefruit juice
- ⅔ cup guava juice
- ¼ cup orange juice
- ⅔ cup vermouth bianco (can substitute for Lillet Blanc)
- ⅓ cup orange liqueur (optional)
- Fruit for serving: grapefruit slices, orange slices, lemon slices, sliced peaches
Directions:
For the Grapefruit Rosé Sangria:
- Add sliced fruit to the base of a pitcher and add in the Rosé, grapefruit juice, guava juice, orange juice, vermouth bianco, and orange liqueur if using. Stir and let sit in the fridge for 1-2 hours until chilled and ready to serve.
- To serve, transfer to your High Camp Wine Flask and serve in the individual cups with more citrus slices if desired. Enjoy!
Whipped Goat Cheese and Ricotta Dip
This whipped goat cheese and ricotta dip pairs sweet and spicy pepper jelly with the creamy tanginess of the goat cheese and ricotta. It’s a perfect low effort but crowd pleasing appetizer!
Ingredients:
For the Whipped Goat Cheese and Ricotta Dip:
- 5oz goat cheese
- 8oz ricotta
- Juice from 1 lemon
- 1 tbsp olive oil
- 1 tsp salt
- 8oz hot pepper jelly*
- Fresh cracked black pepper
- Crackers for serving
*Note: *If you can’t find hot pepper jelly, add 8oz sliced jarred pepper strips to a pan with ¼ cup white sugar, 1 tbsp apple cider vinegar, and 1-2 tbsps hot honey to taste. Simmer until sugar has dissolved and the mixture has thickened.
Directions:
For the Whipped Goat Cheese and Ricotta Dip:
- Add goat cheese, ricotta, lemon juice, olive oil, and salt to a food processor. Blend until smooth, then transfer to a serving dish and top with the hot pepper jelly. Top with freshly cracked black pepper and serve with crackers. Enjoy!