Peach Raspberry Sangria

Bluewater Bar and Grill is all about sangria in the warmer months


At Barrington’s Bluewater Bar and Grill, warm weather is all about two things: the outdoor patio and sangria. Their fruity, summery version is about as close to classic as it gets – with the punch factor dialed with a strong dose of vodka. (Don’t say we didn’t warn you.) If it ain’t broke, no?

And clearly it ain’t, given its enormous popularity since being introduced a few years ago. Bartender Melissa Jordan takes an endearingly casual approach to the recipe, with the clear mark of someone who’s made hundreds if not thousands of them each season. She works in ratios rather than precise measurements, and encourages customizing to taste. It’s a “little more of this, little more of that, whatever’s your pleasure” kind of thing. Order it by the glass, or settle into a pitcher for some serious – but unserious – session drinking. 32 Barton Avenue, Barrington • 401-247-0017 • www.BluewaterGrillRI.com

Peach Raspberry Sangria – Serves One
Although white wine is far more popular a choice for this particular sangria, Jordan says the red wine version has a following, too. She recommends a red such as a zinfandel if white’s not your bag.

  • 3 parts raspberry vodka
  • 1 part peach schnapps
  • 1 part peach nectar
  • White or red wine
  • Raspberries
  • Peach slices
  • Ice

In a wine glass with ice, swirl together the vodka, schnapps and peach nectar. Fill the rest of the glass with wine of choice and garnish with fruit.

Peach Raspberry Sangria, Bluewater Bar and Grill, sangria, sangria recipes, emily dietsch, the bay magazine


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