El Quijote’s Red Sangria

Brian Evans | New York City

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.”

Ingredients

Servings: 8

  • 7 ounces granacha
  • 7 ounces granacha
  • 3 ounces Bonanto Aperitivo
  • 3 ounces Bonanto Aperitivo
  • 2 ounces Bodegas Lustau Brandy de Jerez Solera Reserva
  • 2 ounces Bodegas Lustau Brandy de Jerez Solera Reserva
  • 2 1/2 ounces pineapple juice
  • 2 1/2 ounces pineapple juice
  • 1 1/2 ounces cinnamon syrup (see Editor’s Note)
  • 1 1/2 ounces cinnamon syrup (see Editor’s Note)
  • 1 1/2 ounces lemon juice
  • 1 1/2 ounces lemon juice
  • 1/2 ounce Alessi balsamic reduction
  • 1/2 ounce Alessi balsamic reduction
  • 6 ounces cava, to top
  • 6 ounces cava, to top

Garnish: pineapple slice, orange and lime wheels

Directions
  1. Combine all ingredients in a large wine glass over cubed ice, ending with cava.
  2. Stir lightly to combine.
  3. Garnish with sliced fruit.
Editor's Note

Cinnamon Syrup
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.