San Sebastian

Dan Sabo, Hotel Figeroa | Los Angeles

For his wine-based recipe, Dan Sabo combines a half bottle of young Rioja, plus bourbon, Spanish brandy, rich simple syrup and Ancho Reyes Verde for a fall-ready punch, built directly in the bottle.


Yield: 1 750ml bottle

  • 12 1/2 ounces Rioja
  • 3 1/2 ounces Spanish brandy, preferably Torres 10 Gran Reserva
  • 3 1/2 ounces bourbon, preferably Buffalo Trace
  • 3 1/2 ounces lemon juice
  • 1 ounce rich simple syrup (2:1, sugar:water)
  • 1/2 ounce Ancho Reyes Verde

  1. Pour out half the bottle of wine.
  2. Add the remaining ingredients and re-cork the bottle.
  3. Shake the bottle to incorporate.
  4. Refrigerate before serving over ice.