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. Del Toro Café in Chicago features classic Spanish sangria alongside seasonal versions such as this recipe, which chef Andrew Zimmerman created for the summer with vodka instead of brandy. Plus:  More Cocktail Recipes 

Andrew Zimmerman
February 2007

Gallery

© Tina Rupp

Recipe Summary

Yield:
Makes 6 to 8 drinks
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the watermelon cubes. Pour through a fine strainer into a pitcher. Add the white wine, vodka, Cointreau and Citrus Syrup. Stir and refrigerate for at least 2 hours. Stir again, then pour the sangria into ice-filled white wine glasses and garnish with the skewered watermelon balls.

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