El Quijote Sangría Recipe
Bar manager Brian Evans breathes new life into the retro red sangría recipe from Manhattan’s iconic Spanish restaurant.
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Ingredients
- 1 cup white sugar
- 8 cinnamon sticks (lightly crushed)
- 7 oz. garnacha wine
- 3 oz. Bonanto Aperitivo
- 2 oz. Lustau Brandy de Jerez Reserva
- 2½ oz. pineapple juice
- 1½ oz. cinnamon syrup
- ½ oz. balsamic reduction (store-bought or homemade)
- 5 thin orange slices
- 5 thin lemon slices
- 5 thin lime slices
- 1 thin pineapple slice
- 1½ oz. fresh lemon juice, to top
- 6 oz. Cava, to top
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