Sure, the Spanish pitcher drink named for its blood-like color is traditionally made with red wine, but who says you can’t mess with tradition? Here are seven different takes from top chefs and mixologists.
1. For when you want it to pack a punch. New York’s Tabla restaurant may be no longer, but the fantastic sangria recipe lives on. When you want a boozy drink to serve a crowd, make this red and white wine sangria made with orange liqueur, gin, rum and brandy.
2. For serving with spicy food. Even when they come from a can, lychees are wonderfully fragrant and pair nicely with spicy food. Make this lychee-sweetened white wine sangria from Shinsei in Dallas or be like Bill Kim in Chicago and get more specific, using Riesling (a notoriously Asian-food-friendly wine) in your drink. If you want a sangria that’s more about the flavor of the fruit, make it with exclusively sake.