174 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0
drink
Spiced Winter
Sangria
Mezzaluna Pasteria
1188 Forest Ave.
Pacifi c Grove • 831/372-5325
mezzalunapasteria.com
Photo: Kelli Uldall
S
angria brings to mind summer
sunsets in southern Spain, not the
winter chill of California's Central Coast.
Yet Mezzaluna bartender Francis Verrall
has elevated the fruit-forward Spanish
wine-based cocktail into a festive winter
drink with rich, spiced undertones. "It's a
California twist on a classic red sangria,"
he says. Instead of wine, Verrall uses
Amaro and a spiced pear liqueur, with
pomegranate juice giving the drink its
signature color.
—Larry Harland
I N G R E D I E N T S :
• 1 oz. Lo-Fi Gentian Amaro
• ½ oz. St. George Spiced
Pear Liqueur
• 5 drops Bittermens
Buckspice Ginger Bitters
• ¾ oz. Lemon juice
• ½ oz. Demerara syrup
2 oz. Dry red wine
1 oz. Pomegranate juice
1 oz. Fever Tree Ginger Ale
Demerara sugar simple syrup
(see below)
P R E P A R A T I O N :
Add all ingredients (except gin-
ger ale) into an ice-fi lled cocktail
shaker. Shake, and strain into
a Burgundy wine glass over a
large ice cube. Top with ginger
ale. Using a microplane, grate
fresh cinnamon over drink and
garnish with seasonal fruits. For
simple syrup, combine equal
parts Demerara sugar and boiling
water and stir until dissolved.
Cool before use.
