Issue link: http://digital.copcomm.com/i/65124
SANGRIA ON THE SPOT THE BRAND: Santos Sangria (Premium Blend) Natural fruit juices make Santos White Sangria an easy choice for home bartenders or a busy bar: Just add fruit and garnish. Moscato grapes, grapefruit, orange juice and a touch of cinnamon are what's in the bottle; no sugar is added. At 18 proof, it's a pretty—and easy (screwcap!)—sipper. Santos Classic Red contains Tempranillo, grapefruit, orange juice, apple juice and a touch of cinnamon. The 750 ml. retails for $5.99. THE SIP: "The Santos White offers pretty floral notes: orange blossom and violets. The Red has delicate tannins, and I pick up the young Tempranillo and hint of cinnamon." —Oliver Lee "The Santos White is juicy, crisp and clean, and the Santos Red is fresh with good structure. Great value." —Anthony Dias Blue Henry Santos has the solution for the busy bar: the ready-to- drink Santos Sangria from—where else?—Spain! DAY DREAMER THE SANGRIA: "Lost Afternoon" THE BRAND: Death's Door Gin (Serralles USA) ◗ 1½ oz. Death's Door Gin ◗ 1 cup pineapple ◗ 1 cup mango ◗ Peel of half a tangerine ◗ Peel of one lime ◗ 1 oz. lemon juice ◗ 1 cinnamon stick ◗ 2 oz. agave nectar ◗ Refrigerate overnight and strain. Add bottle of rosé wine and let sit in refrigera- tor for another couple of hours. To serve, pour over ice in rocks glass and top with 1 oz. of tangerine soda. Garnish with pineapple leaf. The Lost Afternoon Sangria. "For me, a Sangria is about taking time. This drink can- not be made on the fly—it takes a day or two to simmer and stew. And above all, don't use a bad wine," professes mixologist consultant Peter Vestinos. He refers to 80-proof, small production, Wisconsin-made Death's Door as a "utility gin," with an elegant spice character. THE SIP: Mixologist Peter Vestinos. "The botanicals in the gin sing with the tangerine soda: a special Sangria that is refreshing and dry." —Bridget Albert "Now this is a poolside Sangria! The Death's Door Gin adds a spring garden effect." —Erik Adkins may 2012 / the tasting panel / 111