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For a Refreshing Twist on Sangria Try Odys + Penelope's Sangriño

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Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Dion Lee

What is a California-style churrasco? Leave it to Los Angeles hit-makers Karen and Quinn Hatfield (The Sycamore Kitchen) to answer that question via their new seasonal grill concept, Odys + Penelope. Here, beverage director Matthew Rogel executes liquid decisions that celebrate spirits of Latin American along with SoCal seasonality and complement the contemporary restaurant's veg and spit-roasted meat small plates.

Though in devising A Drink You Can Actually MakeRogel turned to an Albariñoa lighter-bodied white wine popular in northern Portugal and the Rías Baixas region of Spainon his wine list to which he adds seasonal citrus and rum for a refreshment he calls Sangriño.

Serves 1
2 ounces Albariño wine
1 ounce white rum
1 ounce fresh blood orange juice
¾ ounce fresh grapefruit juice
½ ounce fresh lemon Juice
¾ ounce agave syrup (1:1 ratio with hot water)

Combine all ingredient and shake with ice. Pour into glass.

Photo by Odys + Penelope

Odys + Penelope

127 S La Brea Ave, , CA 90036 (323) 939-1033 Visit Website