Entertaining

Taste the Rainbow (of Sangria)

If Sangria went on a tropical island vacation and came back with its hair beaded, this is what it would taste like. Served at New York City’s go-to spot for home-style Filipino food Maharlika, it’s a big ol’ ball of red wine, lychee, mango and lemon juices, orange liqueur and its secret weapon: aged rum.

A man walks down the street, he says, “Why is my Sangria soft in the middle now, why is it soft in the middle, the rest of my drinks are so good.” Well, anonymous thirsty man, we have a solution: Add rum. At Leyenda in Brooklyn, bartender Alessandro Nardi makes his Call Me Al (a take on white Sangria) with brightly acidic verdejo and rhum agricole that’s as funky as the beat in this drink’s namesake song.

Boston’s Oak Long Bar + Kitchen developed this rosy-hued Sangria with summer BBQs and patio lounging in mind. The recipe combines two warm weather staples: sweet, juicy watermelon and everyone’s favorite way to drink pink—rosé.

This sparkling Sangria was created by Miguel Lancha at Bazaar Meat by José Andrés in Las Vegas. In place of the usual red wine, Lancha uses effervescent cava and gives it nutty depth by swapping sherry in for brandy. The fruit is strictly for show (i.e. garnish).

Slushies, meet Sangria. A perfect poolside sipper, this frozen Sangria from Matt Tocco of Nashville’s Pinewood Social blends fruity red wine with citrus juices, dry curaçao, Applejack, St-Germain and—something you don’t often see on Supercall—Sprite. It’s a frosty pink glassful of sweet heat-relief.