![]() ![]() 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." The red sangria starts with an “affordable, youthful” garnacha and cava, plus a 10-year-old brandy de Jerez and Bonanto, a grape-based aperitivo that Evans likens to Aperol, but with more bitterness and a distinct cherry characteristic. He sought to keep the “lowbrow/highbrow mentality” and communal appeal of the drink, which is served in oversize 50-ounce pitchers packed with fruit and served with a colorful, “obnoxiously big” wooden spoon to hold back the ice when pouring. When it reopened in February after a four-year closure with a redesigned interior and menu, the sangria required updating too, says Evans. Meanwhile, at El Quijote, sangria was always part of the DNA of the historic Spanish restaurant, which first opened in the 1930s. Recalling the ever-in-flux nature of the infinity bottle, sometimes an ounce of amaro might be added too, if a bottle is nearly empty. In the winter months, cinnamon syrup adds a seasonal accent in spring and summer, a grapefruit version is used. “It makes our sangria more dynamic,” she adds. ![]() Bodega de las Estrellas’ boxed tempranillo-“It’s really good box wine!” says Morrissey-forms the base with which leftover by-the-glass offerings are blended, along with fino sherry and Madeira. What started as Morrissey’s survivalist approach to sangria is now considerably more refined, but still leaves ample room for riffing. Morrissey likens sangria to a “more esoteric” Long Island Iced Tea or jungle juice, while bar director Brian Evans, who offers both white and red sangrias at New York’s recently reopened El Quijote, calls it “a more sophisticated version of your college bathtub punch.” Ingredient lists have grown long and ever more complex.īut don’t mistake complexity for preciousness. Today, bartenders are leaning into the format’s forgiving nature, which invites everything-but-the-kitchen-sink-style improvisation. The classic version of sangria calls for a wine base fortified with a small amount of spirit, often brandy or gin, plus chopped fruit and sugar, though it’s hardly a codified recipe. ![]()
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