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 verdejo and rhum agricole. “The acidity of the verdejo and the lively fresh plant notes of the rhum agricole play off each other to bring a summery funk to the punch,” says Nardi. “All of which pays homage to the cocktail’s namesake song.”
Call Me Al
10 oz Verdejo
3.75 oz Rhum
3.75 oz Grapefruit Cordial
3.5 oz Fresh Pineapple Juice
2.5 oz Fresh Lemon Juice
1.25 oz Yellow Chartreuse
Grapefruit Wedges (for garnish)
Pansies (For garnish)
- You can shake this up in a 32-ounce mason jar or use two cocktail tins simultaneously. Either way, throw in all ingredients except soda water, grapefruit and pansies, and shake with ice.
- Top with 3 ounces of soda. Garnish with pansies and grapefruit wedges
- Zest the grapefruit, reserving the zest, then juice the grapefruit.
- Weigh grapefruit juice, then measure out an equal weight of sugar.
- Combine juice and sugar, and stir until the sugar dissolves. Add grapefruit zest, stir, cover and place in the refrigerator for 24 hours.
- Strain cordial through a cheesecloth-lined strainer.