Recipe File
By Emily Hanna | ehanna@questex.com
The Splendor of Sangria
Aglass of wine is a great way to relax on a warm evening, but nothing quite says summer like
Sangria. Traditional Sangria, usually made
from a combination of red wine, fruits,
spirits and sweeteners, still remains a
classic, but white-wine-based Sangria
is creeping up the popularity scale, as
are flavored Sangrias, from pineapple to
pomegranate. These twists on the classic
can bring joy to the palates of your punch-drinking patrons.
Pineapple Sangria
Developed by Elizabeth Portugual of
Nikki Beach in New York City and courtesy of Skyy Vodka.
½ part Merlot
½ part Skyy Infusions Pineapple
3 splashes Crème de Cacao
Splash of pineapple juice
Shake all of the
ingredients with
ice and pour into a
punch bowl. Garnish
with floating pineapple
wheels on top.
Mango Strawberry Sangria
Created by Tony Abou-Ganim and presented by the National Mango Board.
6 ounces mango puree
(from 9 ounces of ripe mango)
6 large strawberries, pureed
1 ounce simple syrup
6 ounces fresh orange juice
6 ounces fresh lemon juice
2 cinnamon sticks
1 bottle Prosecco (chilled)
4 ounces orange liqueur
4 ounces lime-flavored vodka
1 ripe mango, cubed
Lemon-lime soda, as needed
Fresh strawberry, orange and lemon slices,
for garnish
Mint sprigs, for garnish
Makes one pitcher (about 10 6-ounce
servings).
Place the first nine ingredients into a
glass container; cover and refrigerate
overnight. When ready to serve, pour
into an ice-filled pitcher until it’s two-thirds full. Add fresh sliced fruits and top
with lemon-lime soda; stir gently. Serve
over ice in large Bordeaux glasses with
mint sprigs and fresh fruit.
The Sangria Blanco
Caipirinha
Courtesy of Naren Young and Leblon
Cachaça.
¾ ounce Leblon Cachaça
¾ ounce Pisco
¾ ounce St-Germain
2 ounces semi-sweet white wine
Dash of lime juice
Dash of soda water
Pour mixture over ice into a large wine
glass, and then garnish with a cucumber
wheel, lime wheel, lemon wheel, green
grapes, green apple slices, a kiwi slice
and sage leaves.
White Sangria
Courtesy of Adam Seger, general
manager, sommelier and mixologist at
Nacional 27, Chicago.
750 ml white wine (preferably South
American Sauvignon Blanc or Sauvignon
Blanc/Chardonnay blend)
3 ounces Peach Schnapps
4 ounces sour mix
2 ounces Pisco
2 cinnamon sticks
1 granny smith apple, coarsely chopped
1 navel orange, coarsely chopped
