What's New in July

Summer Sangrias

As long as people have been drinking wine they’ve been finding ways to make new and different beverages by mixing it with other ingredients. From herb infusions to fortified wines to punches, the variations are limitless. Since being introduced to Americans at Spain’s pavilion in the 1964 World’s Fair sangria became one of this nation’s more popular of such wine cocktails.

Sangria as always been a popular summertime cocktail in Spain. This beverage originated in Andalucia as a way to lighten up heavy red wines with an infusion of fresh fruit and juices. Over the centuries endless variations have arisen. Acha vermouth, with its complex mix of herbs, is a perfect component for a modern twist on sangria.

This classic Spanish cocktail is now, rightfully so, seeing a resurgence in popularity. And so our friends in the South are reinventing sangria. What a great way to celebrate the summer… fresh fruit, ice and alcohol! Two fantastic venues in our hometown simultaneously came up with their own sangria recipes for this summer.

Acme
A quintessential southern restaurant serving up food not afraid of flavor. Kevin Callaghan runs this great joint, now a southern classic, in Carrboro.

Acme House Sangria
by Kevin Callaghan

4 cups watermelon juice (puree and strain watermelon)
½ cup lemon juice
1 cup basil infused vodka or brandy (muddle equal parts fresh basil and vodka/brandy, refrigerate for 24+ hours, and strain)
1 cup Atxa Vino Vermouth Blanco
1 bottle rosé
1 bottle muscat
¼ cup mint simple syrup
Fresh blueberries
Mix all ingredients and chill. Serve over ice with a splash of soda. Garnish with blueberries. Alternately, freeze blueberries inside of ice cubes.

Mateo Bar de Tapas
Chef Matthew Kelly serves Spanish tapas with Southern flair in downtown Durham. Beverage director Michael Maller offers a pair of Southern-inspired sangrias.

Sweet Tea Sangria
by Michael Maller

For the batch:
1 bottle Mencos Blanco
4 oz brandy
4 oz triple sec
6 oz simple syrup
Zest and juice of one orange
To finish the drink combine 4 oz of batch sangria, 3 oz of sweet tea and 1 large spoonful of diced lemon, lime, orange, apple (and whatever else is in season) over ice and garnish with mint.

Cheerwine Sangria
by Michael Maller

For the batch:
1 bottle of red wine
4 oz brandy
4 oz triple sec
4 oz simple syrup
Zest and juice of one orange
To finish the drink combine 4 oz of batch sangria, 3 oz of Cheerwine and 1 large spoon full of diced lemon, lime, orange, apple (and whatever else is in season) over ice and garnish with basil.