Guide to Sangrias that Swing

From NY Mag

By Daniel Maurer

(Photo: Daniel Maurer)

Who said sangria had to consist of wine, triple sec, and brandy? Certain spots are pouring unexpected liquors into the classic summer refresher.

Pisco: Rayuela

165 Allen St., nr. Stanton St.; 212-253-8840

You can get a fine traditional red sangria at this progressive Latin eatery, but its stylo libre approach to cocktails also means a white variety that combines pisco (the potent Chilean brandy) with white wine, Bacardi Limon, and chunks of kiwi, pineapple, and orange. The Cava sangria is less cooling and more festive: At the bottom of the Champagne flute it comes in you’ll find strawberries, peaches, and mangos that have been marinated in potato vodka. Another offering that incorporates sake and pear liqueur has a rich, earthy taste. Glass: $10. Pitcher: $30.

Rum and infused vodka: Barramundi

67 Clinton St., nr. Rivington St.; 212-529-6900

This Lower East Side mainstay uses rum instead of brandy in their tart white sangria, which is ladled from a jug on the bar. While you’re sipping it at the open windows up front, see if you can taste the secret ingredient: house-infused vodka. Glass: $5. Pint: $8 (dollar off during happy hour, Daily, 6 p.m. to 9 p.m.).

Sake: Sumile Sushi

154 W. 13th St., nr. Sixth Ave.; 212-989-7699

If you’re fortunate enough to snag a sidewalk seat on this sushi den’s leafy residential block, celebrate with a complex sangria in which the acidity of Sancerre wine evens out the dryness of Suishin sake. A bed of cantaloupe, honeydew, mango, papaya, pineapple, and kiwi infuses the drink with a tropical flavor. Glass: $8. Pitcher: $15.

Cachaça: Carne Vale

46 Ave. B, nr. 4th St.; 212-777-4686

Booze usually balances a sangria rather than dominates it, but at this Brazilian rodizio, the bracing taste of premium cachaça comes on strong. It’s combined with passion-fruit purée and the house sangria, a mix of red wines, Champagne, vodka, chopped fruit, and pineapple and cranberry juices. It’s best enjoyed on the narrow back patio, when there’s a live samba band on the weekend. Glass: $9. Pitcher: $45.

Gin, tequila, and beer: Boqueria

53 W. 19th St., nr. Sixth Ave.; 212-255-4160

If the concept of beer sangria rubs you the wrong way, think of Boqueria’s signature drink (actually created at sister restaurant Suba) as more of a shandy: It’s wheat beer with just a bit of lemon juice and triple sec. A rose variety marries the dry woodiness of gold tequila with the tartness of cranberries and pomegranate juice. White rum and apricot purée drive the white sangria while a hint of gin puts a twist on the traditional red. Glass: $8. Pitcher $32.

Limoncello: Dani

333 Hudson St., at Charlton St.; 212-633-9333

What do you get when you mix homemade limoncello and Italian brandy with muddled fruit and passion-fruit purée, adding a colorful float of red wine? Sicilian sangria, says Ben Scorah, the mixologist at this West Village Italian spot. Dani’s kitchen was a filming location for No Reservations, but that's neither here nor there when you're sipping at one of the covered sidewalk seats. Glass: $10.