Cookbook Profile

Sangria Cha Cha Cha

Makes 8 cups

Sangria Cha Cha Cha  

Salvado Rodriguez prepares our sangria daily at Cha Cha Cha. We make more sangria than any restaurant in San Francisco, most nights selling enough to float a ship. No Cha Cha Cha meal feels right without sangria, but a glass of sangria, we believe, is also important to the cooking process. Put on some island music, pour a cool glass of sangria (keep in mind, we said one glass!), break out the chips and salsa, and start cooking.


1 orange, cut into 1/8-inch slices
1 lemon
1 cup sugar
1 bottle dry white wine
1 bottle dry red wine
Sliced peaches, grapes, strawberries, or other seasonal fruit (optional)
Gin, Grand Marnier, or brandy to taste (optional)


Combine the orange, lemon, sugar, and wines in a large glass bowl and stir for several minutes. Cover and refrigerate for at least 4 to 6 hours, or overnight. Add the optional fruits and spirits, if you like. Serve over ice or, just before serving, place some ice cubes in the punch bowl.

Cook, Eat, Cha Cha Cha
By Philip Bellber
Photographs by Ian Reeves
Chronicle Books
144 pages
Full-color photographs and illustrations throughout
Paperback, $17.95
ISBN 0-8118-1146-8
Recipe reprinted by permission.


Cook, Eat, Cha Cha Cha

About the Book



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This page modified September 2007