Would you chug a drink named after blood if it meant that you were going to have one of the coolest summers of your life? We’re not talking about those overrated Bloody Marys. Instead, we have our eyes on ice cold, sweet red wine overflowing with chunks of ripe tropical fruits, inspiring us to grab our swimsuits and bare our bodies at the beach. Spain’s sangria, a deep, ruby-red fruit punch that translates to “bleeding” in Spanish, is a refreshing, lip smacking favorite. Not only are sangrias easy to make, but with Brazil‘s version, you can skip bitter lemons and cranberries often found in summer cocktails for a deliciously sinful drink that would make anyone run with the bulls.
Leading mixologist Ben Scorah of New York City’s Beekman Bar and Books is reinventing the always delicious sangria with some help from sultry, sexy Brazil. Instead of creamy fruit purees, delectable succulent slivers of passion fruit, kiwi, nectarine, and cherry are generously tossed in oversized pitchers and served at rooftop bashes, cozy soirees, or pool parties. His latest creation is the Brazilian Sangria, muddling a variety of crisp fruits drizzled in red wine and absinthe. Adding the anise-flavored spirit won’t drive you mad as legends may claim, but instead, it will enhance the Brazilian Sangria’s sweetness without sugar or honey. To beat the lazy, hazy days of summer, make some Brazilian Sangria. You just might be crazy enough to suddenly hop on that plane for Rio and start your own Carnaval!
The Brazilian Sangria Recipe
Ingredients
Slices of fresh seasoned fruit (We recommend strawberry, lime, orange, kiwi, and passion fruit)
¼ oz. Absinthe (We used Lucid)
1 ¼ oz. Cachaca
½ oz. Spanish brandy
½ oz. Orange liquor
1 oz. Red wine
Preparation
In a cocktail shaker, thoroughly muddle the fruit with absinthe, cachaca, brandy, and orange liquor. Pour drink into wine glass. Float red wine on top of cocktail. Stir and enjoy.
