June has arrived, and with it the last days of the outdoor dining season before the hellfire and torment that is a Houston summer. In hopes of making the most of what little pleasantness remains, we recently stopped by downtown’s Goro & Gun for a white sangria on the patio. There, overlooking Main Street, as light rail trains zipped back and forth, and business types poured out of buildings into Market Square bars, we discovered the perfect cocktail and venue for saying goodbye to balmy.
Bar manager Alexander Gregg calls his popular white sangria “The Wary Courtship.” Made, as the name suggests, from a white wine base instead of the usual red, this sublime concoction pairs perfectly with the lighter, subtle flavors of ceviche and oysters. “When it’s 100 degrees outside,” Gregg said, “a crisp white wine and a clear spirit, instead of heavier red wine and brandy, really lighten things up.”
Gregg uses Spain’s Ipsum Rueda in his sangria but says you can use any Verdejo you want. The simplicity of this crisp, approachable Spanish white wine makes it a perfect cocktail foundation. He combines that with cachaça, a Brazilian spirit with a bright, vegetal flavor. (A distant cousin to rum, it's made from fresh sugarcane juice.)
Gregg’s sangria is rounded out with fresh pineapple and lime juice, plus muddled blackberries for a splash of color, texture, and sweet-tart flavor. He recommends fresh pineapple juice for a light, balanced, gently fragrant cocktail that deserves to be better known. Drop by Goro & Gun for the original, or stir up a pitcher on your own patio.
Goro & Gun’s White Sangria (serves 6–8)
- 12 oz (half a bottle) Verdejo wine
- 3 oz Cachaça
- 6 oz fresh
- pineapple juice
- 3 oz lime juice
- 16 blackberries
Muddle blackberries in the bottom of a pitcher or carafe. Add liquid ingredients, and stir with two cups crushed ice. Cover and chill in the refrigerator until ready to serve. Garnish with fresh limes, oranges, and whole blackberries.