Dubonnet Sangria

My Unexpected Sangria Adventure: A Taste of France in Brooklyn

As a busy working mom, finding time for myself is a luxury. Weekends are often a whirlwind of errands, family time, and catching up on chores. But every now and then, a little spontaneous adventure is just what the doctor ordered. That’s how I stumbled upon the most delightful sangria recipe – and a whole new appreciation for a drink I never considered before.

I found this recipe online, nestled amongst a sea of summer cocktail ideas. It wasn’t just any sangria, though. This was a Dubonnet Sangria, created by a bartender in Brooklyn, and it promised something a little different, a little more sophisticated. The description piqued my interest: Dubonnet, an aperitif wine with a history dating back to 19th-century French cafes. Intrigued, I decided to give it a try. The recipe itself was refreshingly simple, yet the promise of a complex flavor profile made it a welcome challenge on a particularly hectic Saturday.

The preparation was straightforward, much like any other sangria recipe. I muddled oranges and lemons, releasing their fragrant juices and mingling them with the sweetness of sugar and the rich notes of Cognac. The addition of Dubonnet was the star of the show, lending a depth and complexity that I wasn't expecting. It's a unique flavor – herbal, slightly bitter, with hints of fruit and spice. The subtle bitterness balanced beautifully with the sweetness of the fruit and the smooth kick of the Cognac. The final step of adding sparkling water right before serving was brilliant, adding a refreshing fizziness that cut through the richness of the other ingredients.

The next two hours were spent patiently waiting for the sangria to chill, a time I used to catch up on emails and work. The anticipation only increased as the time passed. The fragrance of the sangria emanating from the refrigerator was an irresistible siren song, hinting at the delightful experience awaiting me. After dinner, as the sun began to set, it was time for the unveiling.

The result was nothing short of magical. The sangria was a beautiful ruby red color, shimmering in the candlelight. The first sip was an explosion of flavors—the citrus notes bright and sharp, the Dubonnet’s unique herbal character adding a layer of sophistication, and the sparkling water providing a light and refreshing effervescence. It was the perfect balance between sweet and tart, sophisticated yet approachable. It was the perfect ending to a hectic week, a moment of quiet pleasure amidst the chaos of daily life.

This wasn’t just a drink; it was an experience. It was a journey to a French café, a taste of history, a moment of relaxation and rejuvenation. The unexpected discovery of this sangria recipe has become a cherished memory, a simple pleasure that adds a touch of elegance and delight to my busy life. It's a recipe I'll be revisiting often, a reminder that even in the midst of a hectic schedule, a small act of self-care can make all the difference. I highly recommend giving it a try – you might just find yourself unexpectedly transported to a Parisian café, right in your own kitchen.

The Dubonnet Sangria is far more than just a summer drink; it's a testament to the power of simple ingredients and the magic of unexpected discoveries. It's a reminder to embrace the spontaneous, to take a moment to appreciate the little things in life, and to find joy in the everyday moments. After all, life is too short for boring drinks.

Step-by-step

• In a large bowl, combine the orange wedges, lemon quarters, Cognac, and 2 tablespoons sugar.
• Using a muddler or a wooden spoon, press down on the fruit mixture until the juice is released and the sugar is dissolved.
• Add the Dubonnet and stir to combine.
• Strain the mixture into a large pitcher and discard the fruit.
• Add the orange half wheels, lemon slices, and bitters, if using.
• Stir gently to combine then cover and refrigerate for at least 2 hours and up to 4 hours.
• When ready to serve, add the sparkling water, then carefully fill the pitcher with ice and stir to combine.
• Taste and add additional sugar, 1 tablespoon at a time, if necessary.