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  • 1 of 10

    This sangria-like drink is a cobbler—a classic cocktail combining some kind of liquor or wine with sugar and fresh fruit. John Salas spikes his with a vinegar syrup called a shrub, for a tart, refreshing, complex edge.

  • 2 of 10

    This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.

  • 3 of 10

    When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and the bitter Italian aperitif Campari.

  • 4 of 10
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  • 5 of 10

    Gary Sullivan created this food-friendly sangria around rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.

  • 6 of 10

    Sangria, a Spanish variation on traditional punch composed of wine, fruit and brandy, was formally introduced to America at the 1964 World's Fair in New York City. Chef Andrew Zimmerman created this seasonal sangria for the summer with vodka instead of brandy.

  • 7 of 10

    Yuzu wine is made from the Japanese citrus fruit that tastes like a combination of lemon, lime and grapefruit. Kiuchi brand wine, a good option, is sold online and in specialty wine stores.

  • 8 of 10

    This cocktail uses white wine that's been infused with oranges.

  • 9 of 10

    A fruity red wine, like Pinot Noir, and Chambord form the base of this cocktail.

  • 10 of 10

    Faced with two half-empty bottles of Zinfandel, Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon.

This sangria-like drink is a cobbler—a classic cocktail combining some kind of liquor or wine with sugar and fresh fruit. John Salas spikes his with a vinegar syrup called a shrub, for a tart, refreshing, complex edge.

This strong but not overly sweet sangria is nicely spiced with cinnamon, anise and cloves and it has just enough crushed red pepper to give it a tiny kick.

When he's grilling for pleasure on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and the bitter Italian aperitif Campari.

Gary Sullivan created this food-friendly sangria around rosé. "I wanted to maintain the wine's fresh fruit flavors," he says.

Sangria, a Spanish variation on traditional punch composed of wine, fruit and brandy, was formally introduced to America at the 1964 World's Fair in New York City. Chef Andrew Zimmerman created this seasonal sangria for the summer with vodka instead of brandy.

Yuzu wine is made from the Japanese citrus fruit that tastes like a combination of lemon, lime and grapefruit. Kiuchi brand wine, a good option, is sold online and in specialty wine stores.

This cocktail uses white wine that's been infused with oranges.

A fruity red wine, like Pinot Noir, and Chambord form the base of this cocktail.

Faced with two half-empty bottles of Zinfandel, Marcia Kiesel came up with this warm mulled wine, spiced with fennel seeds and cinnamon.

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