Top Dallas bartender reveals recipe to refreshing white sangria
Bonnie Wilson knows her way around the bar. The Tastemaker Award nominee is the beverage director for Mexican Sugar (and Whiskey Cake and Ida Claire), and in this edition of Bartender Secrets, she whips up a white sangria similar to the one served at the Plano hot spot.
The wine-based cocktail is light and fruity and not super alcoholic, Wilson says. She starts with some diced fruit — in this case, Red Delicious apples and oranges — then pours in about a teaspoon of guava puree, 1 ounce of Pisco Porton, some simple syrup and lime juice, and 4 ounces of Santa Ema Sauvignon Blanc.
Wilson notes that the Chilean Sauvignon Blanc accentuates the fruitiness of the Pisco and also the fruit that's used in the sangria. The lime juice helps to balance the sweetness.
Once she stirs the ingredients, she adds ice and tops it with some Top Chico sparkling water. She garnishes with a couple of mint sprigs and offers this tip: "If you pop [the mint leaves] on your hand just a little bit, the aromatic will really release and give a nice aroma to the cocktail."
To see how to make white sangria at home, watch the video.