Eduardo Garcia | New York City
Yuzu, calamansi, Buddha’s hand and kumquat offer citrusy notes to this fragrant Sangria.
A modern take on sangria made with red wine, fino sherry, Madeira and citrus fruit.
Natasha David, Nitecap | New York City
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.
The Whiskey Sour's New York relative, which gets a float of red wine.
A sangria-inspired punch by California bartender Scott Beattie.
This is the future of bartending.