Shinsei Sangria

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You thought sangria had to be Spanish themed? Think again. Restaurateurs Lynae Fearing and Tracy Rathbun, co-owners of Dallas’ Shinsei restaurant re-conceived the classic fruited wine punch with Asian flavors and fruits. (Makes enough for a crowd.) And the bar-snack to go with? Shinsei’s Asian-Style “Trash” Snack Mix, a ’70s retread.

Makes 3 1/2 to 4 gallons


  • 6, 750 ml bottles of sauvignon blanc wine
  • 4.2 litres sake
  • 1 large pineapple, cut into chunks
  • 8 oranges (squeezed first–add juiced halves and pulp to mix)
  • 6 granny smith apples (cut and added)
  • 3, 8.1 oz cans of lychee fruits


  1. Combine all bottled liquids and fruits. Stir and let rest in fridge for 24 hours. Remove all fruit. Discard all fruit except the lychees. Serve sangria with a lychee fruit on a cocktail pick in each glass as the garnish.

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