Liquid

Punch drink

The bar manager at Dalí (415 Washington Street, Somerville, 617.661.3254) boasts that he serves the best traditional sangria ($6) in town, and after a few sips, I’m inclined to agree with him. Fruit marinates in a sea of a light-bodied red wine, brandy, and a splash of triple sec, which gives the concoction just enough of a citrus kick without overpowering the subtle spice of the alcohol. It does, in fact, remind me of time spent in Barcelona, sitting at an outdoor café and watching the hustle and bustle of tourists, street performers, and locals, all mingling under the Spanish sun. Dalí also offers a delicious cava sangria ($7), made with a base of pineapple juice, mango purée, and peach schnapps and finished with Spanish sparkling white wine.

To mix things up, I hit Myers+Chang (1145 Washington Street, Boston, 617.542.5200), Joanne Chang and Christopher Myers’s Asian-fusion lovechild, next. The white sangria ($9) is made with sake, which actually makes perfect sense, since the rice spirit mixes divinely with fruit flavors. In this case, ginjo sake — a light and fruity variety — provides a delicate backdrop for white peach and guava juices. The red sangria ($9) is divinely mellow, incorporating blood orange, cherry, and ginger. Here, a full, dry cherry flavor takes center stage without overpowering its fellow ingredients.

Keeping the basic recipe the same but playing around with the fruit components can add entirely new dimensions and personality to sangria. At 33 Restaurant and Lounge (33 Stanhope Street, Boston, 617.572.3311), the raspberry sangria ($12; $45/pitcher) is incredibly harmonious, especially given its number of ingredients. Until I knew exactly what was in it, I would have sworn that it was a basic red sangria recipe, maybe with the addition of raspberry purée. But those masterful drink wizards tricked me again: it’s actually Nashoba Valley raspberry wine, merlot, brandy, Bacardi Razz, Cointreau, and orange juice. Have one out on the patio for the perfect mesh of urban landscape and summertime country flavor.

When sisters Carla and Christine Pallotta decided, after two decades, to close their salon and try their hand in the restaurant business, it was a true family affair. Nebo (90 N. Washington Street, Boston, 617.723.6326) serves up authentic Italian dishes whose recipes the Pallottas learned from their mother, who still swings by to help out in the kitchen once in awhile. Venetian sangria ($12; $32/pitcher) is based on a sort of homemade wine cooler that the family would drink during the summer; it’s essentially prosecco with pear juice. The children, Carla says, would drink pear juice with a little splash of prosecco; as they got older, the ratio of wine to juice gradually increased. The Nebo homage to this beloved beverage is outstanding, made with, naturally, prosecco, pear juice, brandy, strawberries, nectarine, and fresh mint. Mama must be proud.

The absolute must-try at the Savant Project (1625 Tremont Street, Boston, 617.566.5958) is the oddball Mangria ($7; $30/pitcher), a spicy right hook that’ll pound your lips to a pleasant pulp. Sauvignon blanc meets Yukon Jack (Canadian whiskey), triple sec, and jalapeno peppers, which, our waitress says, sit in the bottom of the brew for a while so the liquid can be thoroughly infused. This sangria isn’t for the faint of heart (or taste buds), but it pairs fantastically with food, especially some of the cold small plates like tuna tartar ($9.50) and chicken fresh rolls ($8.50). If the thought of jalapenos and wine is a little too much for you, try the Sake To Me sangria ($7; $30/pitcher), a less potent blend of Gekkeikan sake, citrus vodka, ume (Japanese apricot) liqueur, and mint. (We’re told that the recipe may shift a little to incorporate green tea.) Purists with a sense of adventure will undoubtedly enjoy the seemingly straightup red sangria ($6), that’s actually a surprising combination of red wine, Licor 43 (a Spanish citrus liqueur), Apfel (apple) liqueur, cinnamon, and ginger.

Of course, homebodies can whip up their own version of the Spanish punch, suited to taste. All you need is red wine, superfine sugar, and the liquor and fruit of your liking. Throw it all together, let it steep for a while, and enjoy it over ice. Summer just got a little sweeter.