Fiesta Time? Here are 4 Local Sangria to Get the Party Started

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Fiesta Time? Here are 4 Local Sangria to Get the Party Started

From the earliest days of wine making, sweet tooths seeking a refreshing version of the crimson beverage started soaking fruit and spices in it. Over the centuries, of course, sangria has been mixed and mashed into many varieties, but is typically known as a summer favourite that originated Spain and Portugal.
Today, Sarasota restaurants are serving up some tasty types of their own. From made-to-order cocktail-type versions to the more traditional punch-style sangria, Patch sought out some great varieties around town. All of these sangrias are made in-house daily, and will surely make your summer sipping a bit sweeter.

A Spicy Organic Version. In University Walk Plaza, miPueblo El Restaurante Mexicano & Cantina operates two full kitchens — a traditional kitchen and a fully organic one. If you are wary of sulfates in wine, pesticides in fruits or other unnatural additives, give the Sangria de Feliz Blanco a try ($8.75, made-to-order). It’s mixed with flavourful Turkish spices and St. Germain Liquor for a refreshing and unusual flavour. Pair it with miPuebo’s organic Ensalada del Sol, a spinach salad with yellow squash, avocado, sprouts, sunflower seeds and other fresh, organic veggies. A red version of the organic sangria is available, too, and has a cinnamon kick, which is traditional in Portuguese versions.

One Cool Cocktail. Many sangria recipes ask for an added a bit of carbonation to give it more of a cocktail-type texture and taste. Libby’s Cafe + Bar uses ginger ale in its version for an ultra-refreshing version, Libby’s Sunday Sangria ($6 during happy hour, 4-7 p.m. daily). This sangria (see recipe below) pairs well with spicy bar bites like “Seoul Kitchen” Chicken Lettuce Cups.

Keeping It Traditional. When Tequila Cantina co-owners Milo Milkovich and Brain Kins decided to open their new downtown restaurant this March, the concept was focused on the 101 varieties of tequila they offer. But a perfect complement for those who maybe shy away from the stronger shots was a traditional red sangria ($5, with specials on Thursdays), which is made daily in a large spouted sangria jug by mixmaster Stearl Hatfield. Tequila Cantina’s version pairs Opici Spanish wine with peach juice, orange juice, sugar and lots of sliced apples, oranges, lemons and other fruits. Try it with the mussels and chorizo sausage or one of the flavourful guacamoles.

Perfect for Food Pairings. With a name like Sangria Tapas Bar, the Spanish wine punch has to be special, right? And indeed it is. This downtown spot has been serving up red, white, rose and champagne sangria (starting at $4.95) since it opened in 2006. Each has its own spin — the red is bold and spicy, while the white has hints of peach and the rose gets a splash of mango. With the many tapas plates at Sangria, you can’t go wrong when mixing and matching flavors. Plus, you can even get a 1.5 litre of sangria of your choice to go ($19.95).
Want to try to make sangria at home? Libby’s Cafe + Bar shared its recipe with Patch:

Libby’s Sunday Sangria
2 slices orange
Juice from 1 lime
Juice from 1 lemon
2 cherries (pitted)
2 Tbsp. simple syrup
1/2 oz. good brandy or cognac
4-6 oz. red table wine, preferably Spanish or Chilean
Splash of ginger ale
Instructions: Muddle fruit and juice with simple syrup. Add brandy or cognac. Add wine. Shake in cocktail mixer and pour over ice and top with ginger ale.
Source: sarasota

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