Thursday, May 8, 2014


With the warmer weather approaching, this is the time of year to start thinking sangria. With all the new cocktail trends year in and out, sangria has seemingly taken hold over the last few summers. It has become almost tradition here at the Uptown as a spring/summer-time favorite, and we have already been hearing your requests to get it started.

Although it's a pretty simple drink creation for anyone to make, sangria has tranformed the casual American wine drinker. It may almost remind you of the "wine coolers" that were big in the 80's. It is funny how some of these trends almost come full circle.

We all know the consumer focus on healthy foods has increased the demand for organic produce, and wine has long been viewed as an agent for a longer life. A glass a day keeps the doctor away, right? Bringing the two together has been a cocktail movement. There seems to be sangria blends popping up all over the place. Cheap sangria, high end sangria, sangria in a box. You will see it all out there. But here at the Uptown, we prepare each batch fresh, in house. No preservatives used here because we almost have to prepare daily to keep up with the demand.

Although Sangria originated in Spain and Portugal many years ago, it is becoming more and more popular at restaurants or even at home for house parties. This "wine fruit punch" consists of red or white wine, chopped fresh fruit, a sweetener and a small amount of brandy. After mixing your favorite fruits, allow this to refrigerate for 12-24 hours in order for the flavors to infuse into the wine.

In Spain, it is typically served at every social gathering. What makes this drink so special is that not only does it taste great, as you can see, it is very simple to make. It is hard to add a "wrong" ingredient to the mix. The hardest part of the process may be having to wait.

So keep us in mind next time you are looking for place to cool off. Ask your server for the day's flavor and keep your eye out for new and interesting creations.

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