Sangria season is upon us, people. And the Presidio's 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.

4. Use a slice of lemon, lime, or apricot, and a fresh Verbena leaf for garnish‎.