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Secret Recipe: The Commissary's Sangria Blanco

Photo by Aubrie Pick

7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email Your wish may end up on the blog, along with the actual recipe from the chef.

Sangria season is upon us, people. And the Presidio’s new Spanish-inflected restaurant by Traci Des Jardins, The Commissary, boasts two house options—a white and a red that, after much R&D, could be the city’s most authentic, delicious options. “I wanted to always have a spice component for the rojo and an herb ‎component for the blanco,” says GM and bar manager Malcolm Brownson, the latter of which features the essence of summery citrus with verbena-infused brightness. “The fact that Traci has a verbena tree in her back yard made this a very easy choice,” adds Brownson. ¡Salud!

Sangria Blanco

Serves 4 to 6

1/4 cup lemon juice

1/2 cup orange juice 

1 cup Lillet Blanc

3/4 cup Manzanilla sherry

1 lemon, sliced

1 lime, sliced

1 apricot, sliced 

1 nectarine, sliced

1 handful verbena leaf

1 bottle of albarino wine

1. Stir all ingredients together (except albarino), seal, and store in the refrigerator for 48 hours. 

2. Using a fine sieve, strain the liquid off of the fruit, making sure to ‎get as much of it as possible.

3. Add 1 bottle of your favorite albarino, stir well, and serve over ice in a rocks glass. Use a slice of lemon, lime, or apricot, and a fresh Verbena leaf for garnish‎.