Sangria: Sugar, Spice and Everything NiceJuly 18, 2011 By: Alissa Ponchione
Sangria is refreshing, sweet and fruity, meaning it's a special creation that combines two favorites for the perfect summer treat. In fact, Sangria isn’t restricted to its confined history of being made strictly with red wine, brandy, sweetener, spices and fresh fruit. Throughout the years, as more playful ingredients have been added to the mix, Sangria has transformed into a more diverse cocktail. Described as refreshing and delicious, as well as aesthetically pleasing to the eye, a great Sangria drink on your menu will help abate the summer heat, be a welcome relief to guests’ palates and profitable for your bar or club.
Created by H. Joseph Ehrmann at Square One Cucumber Organic Vodka.
1½ ounces Square One Cucumber Organic Vodka
3 ounces bright, crisp, semi-dry white wine
1 ounce St-Germain elderflower liqueur
1 sprig of fresh mint
A selection of July fruits, including apricots, blackberries, blueberries, strawberries, cherries, lemons, melons, nectarines, oranges, peaches, plums, pluots or raspberries
In a pint glass, add all liquid ingredients and top with ice. With a long bar spoon, slowly stir in fruit pieces and mint leaves.
White Sangria with Tequila
Courtesy of Adam Bernbach, beverage manager of Estadio and Proof in Washington, D.C.
1 liter white wine (a dry, unoaked white, such as Pinot Grigio)
1/3 liter rosemary-infused blanco tequila*
1/3 liter cinnamon syrup**
Apple slice for garnish
Mix all ingredients except garnish in a large pitcher. To serve, pour over ice and garnish with an apple slice.
* For the infused tequila, add a handful of bruised rosemary sprigs to a bottle of blanco tequila. Infuse for 24 hours or to taste, shaking occasionally. Strain out solids.
** For the cinnamon syrup, combine sugar and water in a 1:1 ratio in a saucepan. Bring to a boil. Remove from heat, and add several cinnamon sticks. Steep until the desired flavor is obtained. Strain out solids, and store in the refrigerator for up to several weeks.
Carmine’s Molto Italiano Red Sangria
Courtesy of Erin Ward, corporate beverage director of Alicart Restaurant Group.
4 750-ml bottles of Montepulciano d’Abruzzo (Ward uses Carmine’s private label, but you can substitute any good-quality bottle.)
¼ cup Luxardo Maraschino Liqueur
¼ cup Monin Wildberry Fruit Purée
¾ cup peach liqueur (Massenez Crème de Pêche or another)
1¾ cups Cinzano Sweet Vermouth
¾ cup lemon juice
1¼ cups simple syrup
1 cup freshly squeezed orange juice
Rosemary sprigs, orange twists and red-grape clusters for garnishes
Mix all ingredients except garnishes in a large pitcher. To serve, pour into large wine glasses filled with ice. Garnish with rosemary, orange twists and red grapes.
Seth's Cava Sangria
On the menu at One Lounge in Washington, D.C.
½ ounce of E&J Brandy
½ ounce Bombay Sapphire
½ ounce triple sec
½ ounce peach schnapps
2 ounces of housemade cinnamon simple syrup
1 cup of sugar per gallon of water
2 cinnamon sticks per gallon
Fill with ice and slowly pour bottle of Spanish cava. Stir and serve.
Courtesy of St-Germain.
3 cups Sauvignon Blanc or dry white wine
¾ cup St-Germain
1 fresh peach, diced
5 fresh strawberries, halved
10 fresh grapes, halved
Stir ingredients in your St-Germain carafe. Let the mixture soak for 15 minutes (or longer if desired), then pour into ice-filled glasses. Serve with St-Germain spoon straw to enjoy the fruit while drinking.
Red Wine Sangria
Courtesy of The Perfect Purée of Napa Valley.
8 ounces Perfect Purée Beverage Artistry Red Sangria, thawed
1 750 ml Merlot or Chianti
4 ounces brandy
½ pint each raspberries, blueberries and blackberries
1 orange, sliced
Combine all ingredients into a pitcher. Chill in refrigerator overnight or as little as 30 minutes to combine all flavors. Serve in an ice filled glass.
South Sea Sangria
Courtesy of Monin Gourmet Flavorings.
4 ounces Moscato red wine
½ ounce Monin White Sangria Mix
1 ounce fresh orange juice
1 each splash grenadine
1 ounce cranberry juice
Combine ingredients in shaker in the order listed, except ginger ale. Cap and shake vigorously. Pour into serving glass and add any needed ice. Top with ginger ale and garnish.
Courtesy of VeeV Açaí Spirit.
1½ ounces VeeV Açaí Spirit
1 ounce strawberry puree or pomegranate juice
1 ounce cranberry juice
1½ ounces red wine
Shake all ingredients well with ice and transfer to a brandy or rocks glass. Garnish with fresh seasonal fruit.