The red sangria at El Quijote starts with an “affordable, youthful” garnacha and cava, plus a 10-year-old brandy de Jerez and Bonanto, a grape-based aperitivo that Brian Evans likens to Aperol, but with more bitterness and a distinct cherry characteristic. Pineapple and lemon juices and cinnamon syrup add complexity, as does a balsamic vinegar reduction, for “an element of intrigue and an element of acid.”
- 7 ounces granacha
- 3 ounces Bonanto Aperitivo
- 2 ounces Bodegas Lustau Brandy de Jerez Solera Reserva
- 2 1/2 ounces pineapple juice
- 1 1/2 ounces cinnamon syrup (see Editor’s Note)
- 1 1/2 ounces lemon juice
- 1/2 ounce Alessi balsamic reduction
- 6 ounces cava, to top
Garnish: pineapple slice, orange and lime wheels
- Combine all ingredients in a large wine glass over cubed ice, ending with cava.
- Stir lightly to combine.
- Garnish with sliced fruit.
Combine 1 cup water and 1 cup sugar in a saucepan. Bring to a boil, then lower to a simmer and add 1 cinnamon stick. Simmer for 10 minutes, then strain. Keeps, refrigerated, for up to 2 weeks.