At Boticarios, a Latin-American cocktail bar and restaurant that opened earlier this year just north of East Houston Street, raspberries are the focus of the sangria. And like many good things, it was simply the result of trial and error.
“I did a few things with the different fruits. That day we tried some of the mango, some with mango, some with apricots, some passion fruit as well and all of them were very, very good,” says Miguel Aranda, Boticarios’s head bartender. “I just liked the raspberry the best.”
The base upon which Boticarios’s sangria is built is Rekorderlig Mango-Raspberry Cider, which packs some intense fruitiness with the raspberry, and a little something tropical with the mango.
On top of that is even more raspberry, included in the form of fresh raspberry juice and a fresh raspberry garnish. Rosé, white rum, lemon juice and Cointreau are also in the mix.
The result is fruity, but not overly sweet. Balanced, easy-drinking and perfect to share over the course of an evening or summer afternoon.
Rekorderlig Rosé Sangria
22.04 ounces (2 cans) Rekorderlig Mango-Raspberry cider
1 bottle dry rosé wine
2 ounces Cointreau liqueur
4 ounces white rum
4 ounces fresh lemon juice
Fresh diced Mango and Raspberry
In a punch bowl add all the ingredients, add Fiji Ice and stir well. Serve in a wine glass with fresh diced mango and raspberries.
Seasonality is a key part of what makes the Müre Coincidence work at Dianne & Elisabeth in Hell’s Kitchen.
“We’re in the time of year where blackberries are just finishing up season, and this is a nice way to present them on our drink list and also offer a nice refreshing drink that’s still a little bit fall-forward,” says Charlie Marshall, Dianne & Elisabeth’s executive chef and owner.
Paired with those raspberries is Rekorderlig Strawberry-Lime Cider, which provides a very clear sweetness that the blackberry puree balances out.
“The blackberry just kind of offers another element so that you’re not too one-note,” Marshall adds.
Also important is the garnish. Nepitella, an Italian herb in the mint family, pairs exceptionally well with the lime. If, however, nepitella is difficult to procure, mint works perfectly well instead, according to Marshall.
Dianne & Elisabeth aims to have a spectrum of savory and sweet cocktails, and the Müre Coincidence, developed by head bartender Nico Kieffer, definitely lands firmly on the sweet side but still showcases its different fruit flavors really well.
MÜRE COINCIDENCE
2 ounces vodka
1 ounce blackberry puree
¼ ounce fresh lemon juice
Rekorderlig Strawberry Lime cider
Shake together top three ingredients and serve in a tall glass with ice. Top with Rekorderlig Strawberry-Lime cider and garnish with Nepitella leaves.
