Last month I gave you Carmine’s sangria recipe to make at home, and this week I’ve gathered a list of restaurants which offer traditional sangria and sangria with a twist! Summer just isn’t summer without this fruity and heady cocktail.
If you like Champagne and strawberries, you’ll love Jaleo’s bubbly Cava Sangria ($18/half carafe, $34 full carafe), blending Freixenet Blanc de Blanc Cava, Liquor 43, strawberries and mint. All the summer goodness without strawberry seeds in your teeth.
I whole-heartedly agree when CityZen says There Will Be Sangria ($13) with Hangar Mandarin Vodka, port wine and fresh orange juice. Topped with Kriek Cherry Lambic and served on the rocks.
Built for two, Ping Pong Dim Sum’s St. Lemongrass Sangria ($22) could be the start of a very flirty evening, with St. Germain, white wine and soda, fresh stalks of lemongrass and lime. Then you could call each other “dumpling.”
One of summer’s best thirst quenchers, Ris’ white sangria ($6) is like a pretty Southern belle in a glass, blending Stirring’s Peach, white wine, passion fruit juice, pears and apples. As God as your witness, you’ll never be thirsty again!
One of La Tasca’s best sangrias, Sangria La Tasca ($6.75/glass, $25/pitcher) has cinnamon, spice and everything nice—like red wine, triple sec, brandy, and fresh apples. They’ll even add a booster shot of brandy of triple sec if you ask.
The darker the berry, the sweeter the juicy Rouge Red Sangria ($15) at POV, loaded with blackberries and cranberries, as well as apples, oranges, Pinot Noir, bourbon, Cherry Herring, and triple sec. How many glasses is equivalent to a daily serving of fruit on MyPlate?
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.