Overcast 40° » 5-day

You are not logged in

New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Grub Street

Edited by Josh Ozersky with Daniel Maurer

 

User's Guide 

6/11/08

3:30 PM

Reimagining Sangria for the Summer

sangria

Photo: Melissa Hom

Sangria, once a pedestrian admixture of wine, liquor, and fruit, has taken on a new life this summer. From the dry-sherry sangria at Suba to Eben Freeman’s deep-red-beet version at Tailor, sangria is being reinvented, and re-reinvented, all over town. And as Melissa Hom's photos show, they've only gotten better looking.

Slideshow: Sangria 2.0

More: User's Guide  »nightlife, sangria
Grub Street
Main
Advertising
Advertising

Welcome to Grub Street
What to expect from New York Magazine's food daily.

Sign up for the Newsletter

GET THE RSS FEED

GONYC Mobile Restaurant and Bar Search