Café Sevilla’s white sangria is a huge hit in the hot summer months. Sevilla bartenders and wait staff estimate that in their first 20 years in San Diego, they have served more than 2 million sangrias — an average of 191 sangrias every day for twenty years!
White sangria used to only make its appearance on Sevilla’s menu on a seasonal basis. It’s typically a summer drink in Spain, and in the southern and eastern parts of the country year-round. Since we used to make it only for the summer months, there were years that the recipe differed; many times it reflected the latest creation by one of Sevilla’s popular bartenders. A few years ago, we compared all recipes and unanimously selected the current recipe to represent Sevilla on a permanent basis. A lead bartender out of the Long Beach location traveled between our three locations--San Diego, Riverside & Long Beach--and asked the bartenders for their ideas and favorite recipes.
At Sevilla we use flavored liqueurs to enhance the fruit flavors. Just for you, we’ll share that a special ingredient in Sevilla’s white sangria is Licor 43, which adds citrus essences rounded by a delicate vanilla touch. Our white sangria is made fresh daily and is ready to drink immediately; unlike red sangria, white sangria tastes best freshly made.
With plenty of hot weather remaining in our beautiful San Diego summer and fall, we though we’d share our recipe with you. It’s perfect for a late summer garden party or BBQ with friends. And of course, you can find it at Café Sevilla every day.
Café Sevilla’s White Sangria
Mix together a 32-oz. Pitcher (average size of most pitchers):
2 oz brandy
1.5 oz Apple Schnapps
1.5 oz Peach Schnapps
1 oz Triple Sec
1 oz Licor 43
8 cinnamon sticks
1/3 cup granulated sugar
¾ cup 7-up or Squirt
Fill the rest of the pitcher to the top with a dry white wine (chablis is best). Stir well until sugar is totally dissolved. Add slices of red apple, green apple, and oranges. Chill, serve and enjoy!