El Quijote’s Red Sangria
Bonanto aperitivo, cinnamon syrup and a balsamic vinegar reduction add intrigue to this modern take on the red wine punch.
Who Will Save Sangria’s Soul?
After decades of disrespect, a new crop of bartenders are looking beyond sangria's cheap past to create delicious, high-quality drinks that combine fruit and wine. Regan Hofmann on how the…
- story: Regan Hofmann
- photo: The Ace Hotel
Red Sangria
Donostia's sangria riff won't slow the party down; this low-proof version swaps out the traditional brandy for a complex, spicy vermouth, played up with fresh ginger and cardamom.
The Ace Hotel’s Sangria
A traditional sangria, lightened up with crisp rosé and pisco, finds a new balance while maintaining its dangerous chuggability.
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.
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.
Exotic Citrus Sangria
Yuzu, calamansi, Buddha’s hand and kumquat offer citrusy notes to this fragrant Sangria.
Sarah Morrissey’s Sangria
A modern take on sangria made with red wine, fino sherry, Madeira and citrus fruit.
