The Drink: Sangria-a-a-ahhh!

August 2016
Written By: 
Paul Grimshaw
Photographs by: 
Scott Smallin

Tupelo Honey serves up a fruity, refreshing and festive summer drink

Reflecting Southern tastes and traditions from the mountains to the sea, Tupelo Honey’s locally and regionally inspired dishes and cocktails create a Southern symphony of flavor.

“As is true with all our cocktail recipes, we make everything we possibly can in-house,” said Beverage Manager Sonny Miksa. “From the simple syrup to the freshly muddled fruit, we do it all here. In our white wine Sangria recipe, we use craft-brewed ginger beer, lots of fresh fruit, and a few other tricks to make this drink a customer favorite.”

Tupelo Honey Café is a small chain of around a dozen restaurants, which began in Asheville, N.C., in 2000. The restaurant’s Sangria drinks (both red and white) are best sellers, second only to Mimosas.

Try one with bartender Carly Rowen as your mixologist, or if you can’t wait, here’s how to do it at home.


August 2016

Fill shaker with ice. Squeeze and drop into shaker one pineapple wedge, one lime wedge and one lemon wedge. Add wine, Triple Sec, fruit juice. Shake well and strain into wine glass. Top with ginger beer, garnish and enjoy!


Lemon, lime and pineapple wedges

5 ounces white wine

½ ounce Triple Sec

1 ounce fresh Mai Tai fruit juice mix (or half pineapple juice and OJ)

1 ounce ginger beer

Orange and lime slices for garnish