Sangria is synonymous with red wine, but innovative bars are putting their own spin on the Spanish sip by using Cava, pink Port or Prosecco. The results are light, bright summer drinks that can be imbibed from midday to midnight.
The traditional components of the popular chilled punch—wine, fresh fruit, a splash of alcohol and something fizzy—are the foundation of the modern variations appearing on bar menus.
The mixology masters at Frank’s, located in Hotel Arts Barcelona, make a house sangria with Cava, Cointreau and vermouth that pairs perfectly with Mediterranean cuisine.
At The Bazaar by José Andrés at the SLS Hotel at Beverly Hills, its twist on sangria combines gin, Cognac and fresh fruit behind the scenes before putting on a tableside show by pouring a bottle of Cava into a carafe.
While it’s tempting to travel the globe sampling sangria, home entertainers can easily create sparkling spins on wine punches.
Recipe courtesy Frank’s Bar at Hotel Arts Barcelona, Barcelona, Spain
1 orange, sliced into wheels
1 lemon, sliced into wheels
1 green apple, sliced into wedges
12 red grapes
2 ounces Cointreau
2 ounces Mascaró Brandy
2 ounces Martini & Rossi Extra Dry Vermouth
4 ounces fresh orange juice
3 ounces simple syrup
1 bottle Cava, chilled
Cinnamon sticks, for garnish
Place orange and lemon wheels, lemon slices, green apple wedges and red grapes in a large glass pitcher and gently muddle. Add the Cointreau, brandy, vermouth, orange juice, simple syrup and ice, and stir with a nonreactive spoon until the ingredients are well chilled. Pour in the Cava slowly to avoid excessive foaming. Mix with a wooden spoon to combine. Pour into white wine glasses filled with ice and garnish with a cinnamon stick. Serves 4–6.
Pink Port Sangria
Recipe courtesy the beverage team at The Yeatman Hotel in Porto, Portugal
12 ounces Croft Pink Port, chilled
12 ounces lemonade
6 ounces pomegranate juice
6 ounces Prosecco, chilled
12 strawberries, chopped
6 sprigs fresh mint, for garnish
Combine the Port, lemonade, pomegranate juice, Prosecco and strawberries in a large glass pitcher. Add ice and stir until the sangria is well chilled. Pour into Old-Fashioned cocktail glasses and garnish with mint sprigs. Serves 4–6.
Sparkling White Sangria
Recipe courtesy The Bazaar by José Andrés at the SLS Hotel at Beverly Hills, Beverly Hills, California
1 orange peel spiral
1 lime wheel
2 sprigs Verbena
6 yellow raspberries
12 green grapes
1½ ounces Hennessy V.S.O.P.
1½ ounces Cointreau
1½ ounces Tanqueray Gin
3 ounces simple syrup
1 bottle Avinyó Cava
Strawberries, for garnish
6 green grapes, for garnish
Combine the orange peel spiral, lime wheel, verbena and raspberries in a large glass carafe. Add the Hennessy V.S.O.P., Cointreau, Tanqueray Gin and simple syrup. Stir with a wooden spoon. Cover and place in the refrigerator until well chilled. For a spectacular tableside presentation, pour the Avinyó Cava into the carafe in front of your guests. Pour the sangria into stemless white wine glasses filled with ice. Spear the strawberries and grapes with a swizzle stick and use to garnish the glasses. Serves 4–6.