Makes 4 Servings... or just one serving depending on who you are.

Use molecular mixology to make this hot-corona-inspired, cold-infused white wine sangria. The end result is a delicious coronal flare of a cocktail billions of years in the making... or just 8 hours of marinating fruit... either one.

The Science

Alcohol is a strong solvent. Through slow cold infusion, it will extract soluble essences from almost any solid ingredient and, therefore, absorb all the flavors and aromas of your favorite fruits.

Step 1: Concoction Components (the Stuff)

1 bottle of white wine (I used a $5 bottle of Barefoot Moscato, but you can also use a dry white)
2-3 shots of green apple vodka (or apple/pear liquor)
3 tbsp sugar
Assorted fruit (*used in this sangria)
- Mango* (this fruit gives the drink its beautiful sunny color)
- Green apple*
- Strawberries*
- Orange*
- Lemon peel
- Pineapple
- Grapes
- Watermelon
Optional: mint leaves (I bought the whole plant at Home Depot for $3 for future cocktail endeavors)

"Houston, We Have a Problem"

Ignore the cheese cloth and xanthan gum in the picture. I initially made an "anti-gravity sangria" where the fruit was in suspension. Cool, right? No. The jelly wine texture was something I wouldn't recommend to anyone in this galaxy.

Step 2: Aggregate All Components (Mix the Stuff)

Dice fruit into 1/4th inch to 1/8th inch (~3-6mm) pieces and add to pitcher; big slices are fine but small diced fruit looks more like sun bursts, and they're easier to eat
Add sugar, liquor, and white wine
Stir, then chill in refrigerator for 8 hours to infuse the wine