In its most basic form, sangria is traditionally composed of wine (typically red), spirits (typically brandy and orange liqueur) and fruit (a combination that may include citrus, apples or pear, and berries).

At restaurants, it’s usually prepared by combining them all and allowing the fruit to macerate with the wine and spirits for a length of time before service—usually overnight…

Who wants to drink oxidized wine masked by mushy filler fruit floating around? Certainly not me. To that end, I’ve come up with three summer sangrias that use fresh (not stale) wine and fruit. Campari, Cynar and Cointreau are unusual spirits for sangria, but they’re all classic aperitivi that add a refreshing bitter component to balance their sweetness. And unlike traditional sangrias, the fruit is muddled and strained, so you get the flavor without the chunks in your glass.

There’s so much fresh fruit at the market right now that these drinks practically beg to be made for a party:

The Sketch of Spain combines Spanish red wine and blueberries;

The Basque Bellini showcases the fuzzy white peaches that are just coming into season;

The Strawberry Spritz uses one of summer’s favorite fruits with Lambrusco, a dry sparkling red.

The recipes are easy to prepare à la the minute as your guests arrive, or you can always muddle the fruit the night before and let it macerate. Then all you’ll have to do is add some wine and strain. It’s time to sip and enjoy sangria season.

Sketch of Spain

Jim Meehan muddles blueberries into his not-too-sweet red sangria

INGREDIENTS

1½ cups blueberries, plus more for garnish

½ cup Cynar

One 750-ml bottle chilled Guimaro Mencia vino tinto

½ cup raspberries, for garnish

DIRECTIONS

Using a muddler or wooden spoon, muddle the blueberries with the Cynar in a pitcher. Note: You can muddle the blueberries and Cynar, then chill the mixture overnight. Just before serving, add the wine and fine-strain into 6 ice-filled wine glasses. Garnish with blueberries and raspberries.

Basque Bellini

Jim Meehan pulls inspiration from Northern Spain and Italy for a white sangria  

INGREDIENTS

2 white peaches, halved and pitted, plus more slices for garnish

⅓ cup Cointreau (or Cointreau Chamomile)

One 750-ml bottle chilled Txakolina

1 pear, thinly sliced, for garnish

DIRECTIONS

Using a muddler or wooden spoon, muddle the peaches with the Cointreau in a pitcher. Note: You can muddle the peaches and Cointreau, then chill the mixture overnight. Just before serving, add the wine and fine-strain into 6 ice-filled wineglasses. Garnish with 2 slices of white peach and pear.

Strawberry Spritz

Jim Meehan’s sparkling sangria is Italy in a glass 

INGREDIENTS

10 strawberries, halved, plus more slices for garnish

½ cup Campari

One 750-ml bottle chilled Lambrusco

½ orange, sliced into thin wheels

DIRECTIONS

Using a muddler or wooden spoon, muddle the strawberries with the Campari in a pitcher. Note: You can muddle the strawberries and Campari, then chill overnight. Just before serving, add the wine and fine-strain into 6 ice-filled wine glasses. Garnish with strawberry slices and orange wheels.

Source: Tasting Table

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