How To Make Pink Sangria – A Thirst Quencher From New York’s Campeon Restaurant

This Pink Sangria is a favorite at Campeon (9 E. 16th Street) served up by mixologist Catherine Prendergast. It’s also dubbed a “Summer in the City Sangria” because it’s sweet and refreshing but has a bite just like Gotham in the summertime.



* 1/2 oz. Cointreau

* 1/2 oz. Peach Schnaaps

* 1/2 oz. Brandy

* 1/2 oz. Bacardi orange rum

* 2 oz. White Zinfandel

* 1/2 oz. simple syrup

* 1/2 oz. Sierra Mist

* 1/2 oz. orange juice

* 1 apple (chopped)

* 1 orange (chopped)



Fill glass with ice.  Pour in Cointreau, Peach Schnapps, Brandy, Bacardi, orange rum, White Zinfandel and add a splash of simple syrup, Sierra Mist, orange juice then stir and garnish with chopped up apples and oranges.





Campeon is a Mexican restaurant and bar for the sports enthusiast tired of the traditional sports bar scene, located steps away from Union Square. The restaurant offers classic Mexican dishes with a unique Manhattan twist.

The menu at Campeon is extensive with fresh seasonal specialties like Fried Avocado Petals accompanied with a zesty cholula ranch dip, four types of guacamole like grilled shrimp and pineapple in addition to pulled chicken, chopped beef and poblano pepper roasted corn Empanadas. Seven types of tacos, eight types of wings in addition to burgers and salads are also offered. Entrees include Plancha Pressed Chicken, seasoned and baked crispy under a stone, served with rice and beans, Pan Seared Salmon topped with garlic serrano butter and the Campeon Parrillada, a mixed grill platter of marinated steak, chicken and Mexican chorizo.

In addition, the bar features over 50 types of tequila including infused options like strawberry-vanilla and lime-jalapeno, fruity margaritas (mango, pineapple, etc.) and over 30 foreign and domestic craft beers served by the pint, pitcher or beer tower in addition to signature shooters like the Jets Nation made with Bacardi, tequila and green-apple schnapps.


Images Courtesy of Campeon NYC