As the weather warms up, sangria season gets into full swing. And that’s a welcome sign for both operators and customers. Although a well-balanced sangria requires a skillful blending of ingredients, the recipe is extremely adaptable. The bar can combine several opened bottles of wine, odds and ends of fruit and leftover ingredients for a cost-effective, refreshing batch drink. That may be the reason almost 5% more operators are offering sangria year over year, according to Technomic’s MenuMonitor.
But standard-issue sangria is so last century. Here’s how six operators are signaturizing the drink with unique ingredients and presentations.