Sangria gets a craft-cocktail makeover

05/20/2013 | New York Times (tiered subscription model), The

Bartenders are getting crafty with sangria, shaking its reputation as a cheap drink full of sugar and low-quality red wine by using mixtures of sherry, syrups and exotic fruits. Lido, an Italian restaurant in New York City, serves sangria made of wine, brandy and passion fruit, while Pig and Khao, a Filipino pub, offers a red-wine punch that includes green mango and papaya.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA