Other spots around town also feature sangria. At Comida Cantina in the Source, owner Rayme Rossello modeled her recipe on red and rose versions she enjoyed on a family vacation long ago in Spain, where the drink was served in a hollowed-out watermelon. Sangria is presented in a more conventional manner at Comida, by the glass and by the carafe, but watermelon is known to make an appearance alongside other fruit when it’s on hand. Unlike many recipes that rely on brandy for fortification, the red version here is loosened up with tequila.
At Boulder’s Centro Latin Kitchen, the drink gets even more interesting. Bartenders amp up the fun with elderflower and blackberry liqueurs, which add a fruity sweetness to the red or white wine and brandy. “We make it as refreshing as possible on a hot day,” says Jennifer Broyles, director of operations for Big Red F Restaurant Group and Centro’s acting general manager.
I’ll drink to that.