Sangria in Rio
Adapted from Scott Rixe, bar manager, Poppy, Seattle
This sangria includes plenty of fresh summer berries and citrus to cut down on sweetness and balance out the classic red wine mix. Cachaça adds “grassy, earthy and vegetal flavors,” says Rixie, noting that the flavors pair well with the wine’s natural pepper and dark fruit notes. Cream Sherry blends in with a rich, warming spice note.
In terms of presentation, go lavish. “Garnish with all the fruits and flowers you’ve got,” says Rixie.
- 1 cup strawberries
- 1 cup raspberries
- ¾ cup simple syrup
- 2 bottles (750-ml) red wine (Tempranillo or Tempranillo/Cab blend recommended)
- 1 cup Cachaça
- ¼ cup Cream Sherry
- ¼ cup lime juice
- ¼ cup lemon juice
In a blender, combine the strawberries, raspberries and simple syrup. Purée, then fine-strain. Discard the pulp.
In a large pitcher, pour in the strained fruit. Add remaining ingredients and ice. Stir to combine. Garnish with citrus wheels and strawberry slices, or “all the fruits and flowers you’ve got.” Serves 12.
An active member of the New York cocktail and mixology scene, Kara Newman is the author of several cocktail books, including Shake.Stir.Sip., NIGHTCAP: More than 40 Cocktails to Close Out Any Evening and Cocktails With a Twist, released August 2019. Her articles have appeared in Wine Enthusiast, The New York Times, Imbibe, The San Francisco Chronicle, Gourmet and Saveur, among others. Television and radio credits include ABC’s View From the Bay, Martha Stewart’s Everyday Food on Sirius Radio, Heritage Radio Network, and The Splendid Table. She is also a cocktail consultant, national speaker and cocktail recipe developer.
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