New York Magazine

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

As Boqueria’s wine director and Suba’s sommelier, Roger Kuger knows his vino, but his rose sangria has an extra kick. In addition to red wine—he uses Borsao Rosado—he adds an ounce of Sauza Gold tequila, cranberry, and pomegranate juices, and then tops it all off with triple-sec-soaked fruit.

Photograph by Melissa Hom

Suba
109 Ludlow St., nr. Delancey St.; 212-982-5714

Roger Kugler’s sherry sangria is as refreshing as it is decadent. He stirs (as opposed to shakes) together dry fino sherry—he uses Alvear Fino en Rama, Domecq La Ina, or Tio Pepe—and gin, and then adds freshly brewed and cooled lemon tea. The glass is garnished with a cucumber, rather than the straightforward orange slice.

Photograph by Melissa Hom

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

Rayuela’s Junior Merino has made fruit the focal point in his rosada sangria. The green mango and apricot are the standouts of a whole array of fruits that the mixologist adds to a mixture of sparkling wine and peach liqueur. If the booze doesn’t give you a buzz, the sugar should.

Photograph by Melissa Hom

Barmarche
14 Spring St., at Elizabeth St.; 212-219-2399

The former head bartender and manager at Barmarche Kevin Felker completely revamped their signature Brazilian sangria recipe. Vanilla liqueur, cachaça, and cognac are his poisons of choice, which are added to a light-bodied red wine. Strawberries and passion fruit are used as the components for a tropical punch—but don’t be expecting anything like a daiquiri; it’s only served on the rocks.

Tailor
525 Broome St., nr. Thompson St.; 212-334-5182

One of the best things we can think of to say about mixologist Eben Freeman's beet sangria is that it tastes nothing like beets; it just registers as one of the best sangrias we've ever had, intense and fruity without ever becoming cloying. By adding beet and orange juices—along with orange salt to cut the sweetness—to the otherwise traditional recipe, Freeman brings his characteristic complexity to this deceptively simple drink.