It’s almost summer, and what’s better to sip out on the patio than a refreshing glass of sangria?
It's even better when you know how to make your own. And you can learn how at the upcoming Sangria Lab at Movida.
The first Sangria Lab will take place in the lofted dining area at Movida, 524 S. 2nd St., on Sunday, May 7 beginning at 5:30 p.m. A second lab will follow on Sunday, May 21 (any waitlisted sign-ups for May 7 will automatically be registered for the May 21 event).
The interactive class will be led by beverage director Dan Beres and Sean Wille, Movida's director of marketing and public relations, who will walk participants through a history lesson on the origins of sangria and provide recipes and instruction for home sangria-making.
There will also be sangria samples and plenty of Spanish tapas to nibble including croquetas, cheese, charcuterie and empanadillas. Even better, every participant will also get to create their own bottle of customized sangria to take home.
Sangria ingredients at guests' disposal will include red or white wine, house-made cocktail syrups, fresh citrus juices, fortification liqueurs and spirits (including brandy), garnishes and cocktail bitters.
Cost for the sangria lab is $60 per person, which includes tapas, sangria samples, recipes, a 750 ml corked bottle of sangria to take home and perhaps the opportunity to wear some awesome science goggles.
For more information and to sign up, visit movidamke.com.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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