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.

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New York Times (tiered subscription model), The

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