Soledad Sangria from Chef Julian Medina, Soledad, New York City
Haz clic aquí para leer esto en español
By Elyse Glickman
Basic wine-based sangrias are popular cocktails in Mexican and Latin-themed restaurants. If you’re looking for ways to put a fresh, creative spin on sangrias you serve, consider how bar pros across the U.S. are shaking up their recipes for sangria.
Apple Sangria, Mark Sotelino, partner, Cafe Ba-Ba-Reeba! and Lil Ba-Ba-Reeba! in Chicago
Mark Sotelino, partner, Cafe Ba-Ba-Reeba! and Lil Ba-Ba-Reeba! in Chicago. “Sangria, at its base, is a simple punch that is best enjoyed on the beach, and we think our classic recipe nails that,” Sotelino says. “But as we are in Chicago, we [also] look at sangria as a cocktail where we can inject seasonal flavors. Apple and cinnamon is a classic Midwest pairing in the colder months. And cava, the sparkling wine of Spain, is a great substitute for the classic red wine that adds some elegance and bright acidity to the cocktail.”
Shelby Mastro, bar manager at Cielo Mexican Restaurant in Braintree, Massachusetts. Mastro likes to take a seasonal approach to sangrias, too. “Living in New England, I try to use what’s in season right now, which keeps my sangrias especially fun, fresh and ever-changing,” says Mastro. “I like to play around in my herb garden in the summer and spice cabinet in the winter and have started topping my sangrias with prosecco and Lambrusco instead of soda or Sprite. I also make small containers of sangria-soaked fruit for garnishing. Keeping the fresh fruit separate from the large batches of sangria makes it easier to monitor the shelf-life of both.”
Rocco's Tacos Sangria, David Ortiz, corporate beverage director for Rocco's Tacos and Tequila Bar
David Ortiz, corporate beverage director for Rocco's Tacos and Tequila Bar, with nine locations across South Florida. Ortiz likes that there are a variety of ways to change up a sangria recipe, from using white and rosè wines instead of red or adding an orange liqueur — Grand Marnier, for example — to boost the alcohol percentage. Pineapple juice can be a nice addition to sangrias, while coconut water in white sangria, and a touch of port in red, can enhance the flavor in a way that heightens the cocktail, Ortiz says.
Reisler Morales, global corporate mixologist, Richard Sandoval Hospitality. At Maya, Sandoval’s flagship modern Mexican restaurant in New York City, sangria made with red wine, Jamaica syrup, cinnamon, strawberries, mint, orange and cucumber is one of the biggest draws of Sunday brunch. “It pairs with most of our Mexican dishes,” Morales says.
Chef Julian Medina, Soledad, New York City. Medina opened Soledad as a tribute to his grandmother Soledad's cookbook, which dates to the 1950s; his Soledad Sangria reflects his reverence for her cooking. Whatever the recipe, Medina makes sure to use the freshest fruit possible — a combination of green apples, peaches and oranges is one example. “We change our sangria seasonally to incorporate fruit that's available and in its prime,” says Medina, who notes restaurants can easily customize their sangria recipes using their favorite combination of fruits.
Click here to see recipes from these five mixology pros.
Elyse Glickman is a Los Angeles-based freelance writer who specializes in bar topics.