Who: Dante Delgado
What: White Sangria
Where: Kitchen 305, Newport Beachside Resort, 16701 Collins Ave.,
Behind the drink: This white sangria was developed by Dante Delgado and the other bartenders at Kitchen 305 to pair with the restaurant's summertime all-you-can eat lobster and king crab dinners. The dry white wine and citrus in the cocktail are excellent complements to the sweet lobster and crab meat.
What it is: A combination of dry white wine, triple sec, orange juice, fresh limes and oranges, green apples and soda water.
What he says: "This is a soft, comfortable cocktail," Delgado says. "The alcohol flavor isn't strong, and the green apple contributes a tart flavor that blends well with the citrus and wine. It's like a tropical vacation in a glass."
Southern sangria: Although sangria originated hundreds of years ago in Spain, and is traditionally made with red wine, it has many variations. For a Southern version, use sliced peaches rather than apples, oranges and limes. Substitute peach Brandy for the triple sec, and garnish with a slice of fresh peach.
2 limes cut into small chunks
2 oranges cut into small chunks
1 bottle dry white wine
2 ounces triple sec
4 tablespoons sugar
2 cups fresh orange juice
12 ounces soda water
1 green apple cut into small chunks
Muddle the limes and oranges in a pitcher. Add the liquors, sugar, orange juice, soda water and apple chunks. Stir. Fill wine glasses with ice and pour sangria over the ice. Makes eight servings.