Francerre
Sancerre's oft-cited green note is magnified with the addition of St. George Spirits' Green Chile Vodka and lime juice.
- story: Talia Baiocchi
- photo:
Arctic Wine Cooler
Natasha David's playful cooler is essentially an überprogressive sangria in slushie form. Using orange wine—a white produced in a manner similar to reds, with the grapes experiencing some skin contact—lends…
- story: Chloe Frechette
- photo:
Mango-Ango-Lambro
Claire Sprouse calls on Lambrusco in her Mango-Ango-Lambro, a low-proof interpretation of a New Orleans-style frozen mango Daiquiri.
- story: Chloe Frechette
- photo:
Por La Sangre
Ivy Mix’s “don’t call it a sangria” plays on a deep, spicy Spanish garnacha to make a sophisticated wine punch that’s still refreshing when served by the pitcher.
- story: Talia Baiocchi
- photo:
Tinto Tónico
Inspired by the Spanish obsession with G&T's and their summer drink Tinto de Verano (a combo of red wine and lemon soda), the Tinto Tónico is a unlikely combination that…
- story: Leslie Pariseau
- photo: Josh Williams
Spiced Sangria
Luis Hernandez uses an Instant Pot to quick-infuse red wine with apples, cloves, star anise, cinnamon and brown sugar for a spiced and fruity base for this sangria.
- story: Frances Yackel
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Obispo Cocktail
Created for the 2014 World Cup match between Brazil and Chile, the Obispo cocktail is one of a dozen variations of the "red-wine-citrus-and-sometimes-rum" Bishop cocktail—a favorite of Dickens.
- story: Leslie Pariseau
- illustration: John Perry Yates
Canary Nest
Claire Sprouse recommends using an off dry riesling in her friesling rendition, which also calls on sweet vermouth and pear brandy.
- story: Chloe Frechette
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Sommer Schatzi
Ryan Fitzgerald's friesling additions—chamomile honey and lemon juice—balance out the notes of the frozen riesling that makes up the base of this drink.
- story: Chloe Frechette
- photo:
Friesling
Peach-infused vodka adds a fruity kick to a blended base of frozen riesling.
- story: Punch Staff
- photo: