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 Make, Rogel turned to an Albariño—a lighter-bodied white wine popular in northern Portugal and the Rías Baixas region of Spain—on his wine list to which he adds seasonal citrus and rum for a refreshment he calls Sangriño.
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.