A glass of wine is a great way to relax on a warm evening, but nothing quite says summer like Sangria. Traditional Sangria, usually made from a combination of red wine, fruits, spirits and sweeteners, still remains a classic, but white-wine-based Sangria is creeping up the popularity scale, as are flavored Sangrias, from pineapple to pomegranate. These twists on the classic can bring joy to the palates of your punch-drinking patrons.
Developed by Elizabeth Portugual of Nikki Beach in New York City and courtesy of Skyy Vodka.
½ part Merlot
½ part Skyy Infusions Pineapple
3 splashes Crème de Cacao
Splash of pineapple juice
Shake all of the ingredients with ice and pour into a punch bowl. Garnish with floating pineapple wheels on top.
Mango Strawberry Sangria
Created by Tony Abou-Ganim and presented by the National Mango Board.
6 ounces mango puree
(from 9 ounces of ripe mango)
6 large strawberries, pureed
1 ounce simple syrup
6 ounces fresh orange juice
6 ounces fresh lemon juice
2 cinnamon sticks
1 bottle Prosecco (chilled)
4 ounces orange liqueur
4 ounces lime-flavored vodka
1 ripe mango, cubed
Lemon-lime soda, as needed
Fresh strawberry, orange and lemon slices, for garnish
Mint sprigs, for garnish
Makes one pitcher (about 10 6-ounce servings).
Place the first nine ingredients into a glass container; cover and refrigerate overnight. When ready to serve, pour into an ice-filled pitcher until it’s two-thirds full. Add fresh sliced fruits and top with lemon-lime soda; stir gently. Serve over ice in large Bordeaux glasses with mint sprigs and fresh fruit.
The Sangria Blanco Caipirinha
Courtesy of Naren Young and Leblon Cachaça.
¾ ounce Leblon Cachaça
¾ ounce Pisco
¾ ounce St-Germain
2 ounces semi-sweet white wine
Dash of lime juice
Dash of soda water
Pour mixture over ice into a large wine glass, and then garnish with a cucumber wheel, lime wheel, lemon wheel, green grapes, green apple slices, a kiwi slice and sage leaves.
Courtesy of Adam Seger, general manager, sommelier and mixologist at Nacional 27, Chicago.
750 ml white wine (preferably South American Sauvignon Blanc or Sauvignon Blanc/Chardonnay blend)
3 ounces Peach Schnapps
4 ounces sour mix
2 ounces Pisco
2 cinnamon sticks
1 granny smith apple, coarsely chopped
1 navel orange, coarsely chopped
Combine ingredients and let sit 24 to 48 hours; then strain out the fruit/cinnamon. Chill and pour over ice with a splash of club soda. Garnish with diced granny smith apple and naval orange. For a twist, flavor with pomegranate juice or mango, passion fruit, lychee or guava purées.
Classic White Sangria
Courtesy of Beverage Artistry by Perfect Purée.
1 ounce Beverage Artistry White Sangria mix
½ ounce brandy
½ cup white wine
Mix ingredients, then pour into a large, ice-filled wine glass and top with a splash of soda. Garnish with equal parts chopped apple and whole oranges (including the peel). The apple/orange garnish can be made ahead, with just enough Sangria mix to keep the mixture moist so the apples do not brown. To create flavored Sangrias, add 1 ounce of Mango, Passion Fruit, Pomegranate or Passion-Colada purées.
Courtesy of N9NE Steakhouse in Las Vegas.
1 pint strawberries
1 pint raspberries
1 pint blackberries
1 cup POM juice
1 cup cranberry juice
1 cup orange juice
1 cup simple syrup
1 cup Ketel One Vodka
1 cup triple sec
1 cup Chambord
6 bottles red wine, preferably Pinot Noir or Red Zinfandel
Clean and chop all fruits, then mix all ingredients together. Let the mixture sit and incorporate for two days. Strain the mix and pour into clean bottles with caps. When ready to serve, pour the mix into a large glass filled with ice. Top with a splash of club soda and Sprite and garnish with fresh, sliced seasonal fruit.
Courtesy of Kim Haasarud of Liquid Architecture.
1 ½ ounces Boca Loca Cachaça
1 ½ ounces Martini & Rossi Extra Dry Vermouth
1 ounce lime juice
¾ ounce lemon juice
1 ½ ounces Fee Brothers Rock Candy Syrup
Lemon and lime wheels
Combine all ingredients (including lemon and lime wheels) in a cocktail shaker with ice. Shake vigorously and pour into a tall cocktail glass or wine glass and serve.
Courtesy of Finest Call.
2 ounces Merlot
1 ounce Finest Call Sangria
½ ounce Finest Call Mango Puree
½ ounce Amaretto
½ ounce Grand Marnier
½ ounce lemon-lime soda
Shake first five ingredients with ice, and then top with lemon-lime soda. Garnish with orange, lemon and a mint sprig.