December 20 was celebrated as National Sangria Day in America. To mark this day we share some interesting trivia about this iced punch. Sangria is a popular wine punch that is served at bars, pubs, and restaurants in Portugal, Spain, and Mexico, and also at tapas restaurants in the United States. Sangria is traditionally prepared with red wine, sliced fruit, fruit juices and sparkling water. While most people are familiar with the red wine version, people are also known to use white or rosé wine and even vodka and rum. We look at four interesting variations of this cocktail available in the city.
The Beachcomber’s Indian Sangria
Satish Fernandes, executive assistant manager, F&B, Sun n Sand, says, “By adding indigenous spices like cinnamon, cloves, you can make the Sangria a bit more interesting. Chopped fruits and citrusy fruits help in giving a fresh taste and a little bit of tanginess required in the drink.”
Cost: ` 1,750
At: Sun-n-Sand Hotel, 39, Lobby Level, Juhu Beach, Juhu.
The Local’s own version that’s shaken not stirred
Meldan D’Cunha, owner of SoBo watering hole, The Local says, We have introduced our own version of the Sangria... ‘shaken not stirred’ , made with three seasonal fruits such as apple, strawberry, oranges, tangerines, peaches. We make a puree and freeze it. In a cocktail shaker, we take a dollop of the frozen puree, add red wine (in this case we use port), 30 ml vodka and some fresh lime juice and crushed ice. Shake it in a cocktail shaker, strain and serve in a red wine glass. One of the reasons why we decided to go with this method was because we noticed that guests find it uncomfortable drinking sangria with chopped fruit. By making a puree, it’s not only easy to drink, but it’s more flavourful as well.”
Cost: ` 250
AT: 111 A, Currimjee Building, Opposite Mumbai University, Mahatma Gandhi Road, Fort.
Nico Bombay’s classic cocktail version
Nico Ghogavala owner of Nico Bombay says, “Our take on the Sangria is taking a very classic cocktail approach. We call it the Sangria Blanc, and make it using a semi dry white wine, a good quality gin with citrus notes, St Germain (elderflower liquor), orange bitters and seasonal fruit. We are currently playing with strawberries, raspberries, plums and figs. We will be debuting this drink at our Christmas Day lunch and after that at our upcoming Sunday Brunches.”
Cost: ` 550 for a glass
AT: 105 Apollo Street, Bombay Samachar Marg, Kala Ghoda.
Flamboyante’s vodka and wine Sangria
Eric Lobo, VP for Flamboyant, says, “Around the world Sangria is made with red fruits, brandy and orange juice. We decided to make the sangria in our own style. So, we use red grape and apple juice instead of orange juice, vodka instead of brandy and triple sec instead of orange. We also add port wine to give the sangria a good body. That what makes the sangria so different and tasty.”
Cost: ` 450 for a glass
AT: 7, WTC, Arcade building, Cuffe Parade Apollo Street, Bombay Samachar Marg, Kala Ghoda, Fort.
How to make Flamboyante’s Sangria at home?
1 bottle of Port wine
1 bottle of red wine
1 bottle of vodka
1 litre grape juice
1 lg triple sec
Cut the fruits in small dices, and peel the pomegranate seeds and put it in a jar. Pour port wine, red wine, vodka and grape juice, stir with ice. Serve it in a wine glass with fruits.
Did you know?
There was a time when it was illegal to serve sangria in the state of Virginia! It violated a 75-year-old law that did not allow the mixing of wine or beer with spirits. Violators could be charged with a misdemeanour, a hefty fine, and up to a year in jail. It was not until 2008 that the Virginia General Assembly finally legalised the serving of sangria.