There’s nothing better than ripe summer fruit, fresh from the farmer’s market: sweet strawberries, juicy plums, just-picked peaches. OK, maybe one thing’s better: fresh fruit with wine. We all love getting soused on sangria–and yes, we all love Cafe Iberico (739 N. LaSalle St. 312-573-1510)–but there’s more to Chicago’s Spanish-sipping scene than one tried and true fave. This summer, dive in and experience a few newer twists on the classic party drink.
Cheap
One of the best drink deals is People Lounge’s $10 sangria pitchers on Mondays (normally $18; $4 a glass). The Wicker Park tapas-and-world beats spot serves up red and white versions: Red combines Spanish wine, orange juice and a splash of soda, garnished with cherries and other fruits; white contains Spanish white wine, peach schnapps and amaretto. Both get an extra kick from a splash of vodka, People’s signature touch. To really mix it up, add a little champagne. “That makes it bubbly and like a tasty summer treat,” said owner Baris Yuksel. 1560 N. Milwaukee Ave. 773-227-9339.
Authentico
Recently opened Bravo Tapas and Lounge on the Ukrainian Village/Wicker Park border is one of our top new spots to sip. The house sangria is an authentic blend of pinot noir, VS brandy, and a variety of citrus juices and fresh-cut fruit. Order by the glass ($6) or pitcher ($20), and grab a spot on the outdoor patio near the fountain or in the dining room near the stunning two-story waterfall. Read more about what Reader Review crew the Alfresco Flirts thought of Bravo on Page 35. 2047 W. Division St. 773-278-2727.
Slushie
Forget Italian ice. The best way to beat the heat this summer is with Uncle Julio’s Swirl ($7.25) at Uncle Julio’s Hacienda. The layered mixture of frozen sangria and margarita is a good reason to brave brain freeze. After two or three of these babies, you’ll forget you’re in a chain restaurant–or maybe even a restaurant at all. Just make sure someone remembers to pay the bill. For purists, there’s also regular sangria, a blend of burgundy wine and tropical fruit served on the rocks in a chilled mug ($6.75) or frozen ($7.25). 855 W. North Ave. 312-266-4222.
Frou-frou
Latin-Indian fusion restaurant Vermilion serves up several specialty cocktails for summer. Check out the herbed white sangria ($10 a glass; $35 a pitcher). The drink combines Chablis, brandy, triple sec, mandarin orange and pineapple juices, mint, lemongrass, and zests of orange, lemon and lime. “Our sangria is a lot different because of the herbs, which give it more texture and make it more refreshing,” said head bartender Michael Kelley. Or try the red sangria ($8 a glass; $28 a pitcher) made with burgundy, triple sec, brandy, and tamarind and mandarin orange juices, served garnished with fresh fruit. 10 W. Hubbard St. 312-527-4060.
Booty-licious
Coobah’s sangria deal is no secret. On Tuesday nights, folks crowd in when pitchers of red sangria go for just $5 (normally $6 a glass; $16 a pitcher). Next time you’re in the mood for something sweeter, try the J.Lo ($7). The frothy, fruity concoction is served shaken with a pineapple slice and garnished with a red sugar rim. We don’t quite see the connection with Jenny from the block, but at least sipping one of these is a hell of a lot more fun than sitting through “Gigli.” 3423 N. Southport Ave. 773-528-2220.
Caffeinated
Javier Haro’s Heart of Italy restaurant, Haro, features traditional Spanish dishes called pintxos, the Basque version of tapas. Pair the small bites with kalimotxo ($5), a signature Basque drink that combines red wine and Coca-Cola, resulting in a sweet, sangria-like drink with a caffeinated punch (Haro further sweetens the deal with a shot of peach schnapps). More of a traditionalist? Try the basic sangria served in a Spanish porron, a glass pitcher with a narrow spout ($18 a porron; $4 a glass). There’s also a stronger concoction called a caprichosa ($21 a porron; $8 a glass) that adds several liquors to the house sangria. Wanna know which ones? Good luck. It’s a secret recipe, and they’re not spilling. 2436 S. Oakley St. 773-847-2400.
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metromix@tribune.com
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