Jan. 25--Sangria in winter? You bet.
If sangria making were part of chemistry class, we'd all be scientists.
And if the cold drip process works for coffee or tea, what can it do for sangria? Bin 36 beverage director Enoch Shully wondered just that last summer while visiting Rare Tea Cellar in Ravenswood, where owner Rodrick Markus specializes in rare ingredients and unique accessories sought by Chicago chefs and mixologists. It was there he laid eyes on the cold drip Yama tower, a 4-foot-tall cold brew maker popular with coffee and tea aficionados.
Shully went with his mad scientist idea, substituting cinnamon, star anise, coriander and pink peppercorns for coffee grounds, and now you can get the sangria you didn't know you needed year-round, even in winter.
The two-day process starts with a 24-hour macerated blend of Spanish red wine, Pierre Ferrand 1840 Cognac, citrus fruit and berries, which gets poured into the tower (on display in the restaurant). The mixture enjoys a slow infusion ride through the herbs and spice before spiraling down a glass coil into the pitcher below. The result is a sangria that forgoes all the unnecessary Lincoln Avenue street festival sweetness with a touch of dryness; the Javier Bardem of sangria if you will. You'll want to hurry to call dibs, however; this small batch prize goes fast.
161 N. Jefferson St., 312-995-6560, www.bin36.com
Brandy Gonsoulin is a freelance writer.
