Join Beverage Director Alex Ettinger in The Cache for an easy recipe for fruit-filled sangria that’s perfect for summer sipping. Insider’s tip: You can order off the The Cache menu while sitting outdoors on the Rooftop Patio and you can order off the Rooftop’s small plate menu while sitting inside at The Cache bar!
2 bottles red wine, Spanish preferred (Garnacha, Tempranillo)
1 cup cognac
1 cup orange juice
1 cup blood orange juice
1 lemon or lime, sliced
1 cup blueberries or blackberries
1 cup sliced strawberries
additional fresh fruit, for garnish
Combine all ingredients and refrigerate overnight. Pour over ice and garnish with additional fresh fruit. If you’re not serving right away, remove fruit within 48 hours.