¡Muy Delicioso!

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Finding the best sangria in the city.

Masa Azul
Jenny Kessler, Beverage Director
“We wanted to do a summer sangria, not just the traditional sangria made to use up old wine stock. We went the complete opposite route by using the freshest ingredients available to us, like the fresh juice we made especially for our Green Sangria.”

Café Ba-Ba-Reeba
Mark Sotelino, Manager
“Black Raspberry Sangria is the perfect sangria to enjoy during the summer months in Chicago, particularly in Café Ba-Ba-Reeba’s new Solarium, or in the south of Spain. It’s a refreshing blend of sweet raspberry flavor, complemented by the festive punch of a classic sangria.”

ZED451
Jennifer Thompson, General Manager
“Ripe peaches are perfect this time of year. The sweetness of our White Hot Peach Sangria is mellowed by the vanilla bean and chili flakes in a simple syrup.”

Due Lire Vino & Cucina
Mossimo Di Vuolo, Proprietor
“We have a great sangria we offer as a special in the summer, Vino con Pesche (‘wine with peaches’). The recipe takes a very simple approach to a refreshing, fruity summer drink. We use wine and seasonal fruit, such as peaches and apricots. It’s crispier, drier and less sweet than traditional sangria with a more summery flavor.”

Nacional 27
Liz Samples, General Manager and In-house Mixologist
“At Nacional 27, we take a special blend of wine, liqueur, brandy and fresh fruits and make delicious sangria served on tap. Our flavors are unique, with mango-lime, passion-ginger and sparkling options alongside our classic red and white sangria.”

Michael Jordan’s Steak House
Jason Huffman, Head Bartender
“French Sangria, a punch-based sangria, exudes complexity with balance, refreshing floral and herbal tones, yet finishes crisp on the palate from the rose.”

Carnivale
Daryl Freeman, Mixologist
“A lot of care and preparation goes into making our Red Sangria, and it shows with the drink’s popularity. Outside of our mojitos and margaritas, sangria is one of our most popular drinks. Sangria on a hot summer day, it’s hard to beat! Fresh fruit, wine, brandy – wow!”

Mercat a la Planxa
Anne Jackson, Floor Manager
“We wanted to approach our sangria the same way we approach our cuisine: modern, colorful and made with fresh, seasonal ingredients. You can always come in for our classic red and white sangria, so we wanted to offer something to reflect Chicago’s summer season and added ingredients like grapefruit, strawberry and basil for the perfect Spanish-style refreshment.”

ABOVE: Masa Azul’s Green Sangria

Written by Morgan Quilici

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