We have all been there, at a point in our lives where we want sweet fruity drinks, cocktails that we can sit around with a group of friends and enjoy the summers afternoon sun. Our go to picks may have been sweet wines such as Moscato, Lambrusco or the ever favorite Sangria. Today these libations have become increasingly popular again with Millenials and Gen Z consumer. Although considered be dessert wines, many of these consumers have been found to drink it all day making it an integral part of many recent restaurants’ wine lists.
The general public has typically viewed sangria as a wine based cocktail for the warm summer months but, recently it has become an all-weather/ every season cocktail, with fruit, juice and spices that when done correctly can be adapted to any season and most importably any demographic basis.
Drinking of course, in any sense is commonly seen as a communal experience which makes sangria an enjoyable treat in a group but, also creates a sense of community and makes the establishment offering the cocktail be seen in a very positive light and a place people truly want to be at!
Considering we are about to go into the fall season, which is filled with delicious root vegetables and hot spiced wines, it is evident that Sangria is the mulled wine of summer and the young drinking demographic can’t get enough of it! Perhaps it is evident to some but, to those of you who are not promoting sangria on your wine list, you are missing a great profit opportunity.
After all, when this younger generation goes out with friends, to enjoy great food and drinks they are likely to order pitches of Sangria because, they feel as though they are being offered a great deal. For the restaurant owners and manager, this “deal” helps your beverage cost and drive your bottom line. This is associated to the low cost associated with the production of Sangria and the high demand for the drink, it really can become a viable source of income. It is also a wonderful idea to make the sangria you serve to be individualized and customizable.
We know it is always helpful to have delicious recipes to offer your clients so we want to supply you with a few:
Traditional Red Sangria
Ingredients
•1/2 apple, cored, skin on, chopped into small pieces
•1/2 orange, rind on, sliced into small pieces, large seeds removed (plus more for garnish)
•3-4 Tbsp (41-55 g) organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar)
•3/4 cup (180 ml) orange juice, plus more to taste
•1/3 cup (80 ml) brandy, plus more to taste
•1 750 ml bottle dry Spanish red wine*
•Ice to chill (~1 cup)
Instructions
Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
Add orange juice and brandy and muddle again to combine for 30 seconds.
Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.
Traditional White Sangria
INGREDIENTS
- 1/2 cup superfine sugar
- 1/2 cup cognac
- 1 mango, peeled, pitted and thinly sliced
- 1 peach or nectarine, pitted and thinly sliced
- 1 red apple, cored and thinly sliced
- 1 to 2 plums, pitted and thinly sliced
- 2 bottles (750 ml) dry white wine, such as Sauvignon Blanc or Pinot Grigio,chilled
- Ice cubes, for serving
DIRECTIONS
In a large pitcher, stir sugar and cognac until well combined. Stir in fruit slices until fully coated; let stand, refrigerated, overnight.
Add wine to pitcher and stir until well combined. Serve sangria over ice.
Champagne Sangria
Ingredients
- 3oz triple sec
- 3oz brandy
- 2oz rum
- 2oz vodka
- 1 cup strawberries, blended
- Chopped up fruit as desired (apple, mango, tangerine, pear, peach)
- 1 (750ml) bottle sparkling wine
Directions
Prepare a large bowl or pitcher. Add in the Triple Sec, brandy, rum, vodka, strawberries, and fruit. Mix together well. Allow to sit for at least a few hours, and preferably overnight, so the liquids soak up the flavors of the fruits you have chosen.
