We’re introducing a new feature this week called Cocktail of the Week and it’s… exactly what it sounds like. Because let’s be honest, the only thing you really care about on Friday afternoon is how quickly you can get some alcohol pumping through that overworked body. We’re here to help.

I’m partial to sangria. It packs your daily dose of fruit and quite the punch. However, what some bars pass off as sangria is a travesty: Who wants a glass of red wine with a ton of ice and an apple?

No, no, we want sangria with a kick to it… preferably a kick to it that we’ll still be feeling the next day. Enter the Brazilian Sangria. Ah, Brazilians, if their waxes are any indication, they don’t mess around. That’s why this recipe takes the traditional wine and fruit combo and adds absinthe. Oh, it’s serious sangria.

Try it out at Beekman Bar and Books in New York or make your own:

Brazilian Sangria

Fresh seasonal fruit
(recommended: strawberry, lime, orange, kiwi, and passionfruit)
¼ oz. Lucid Absinthe
1 ¼ oz. Cachaca
½ oz. Spanish Brandy
½ oz. Orange Liquor
1 oz. Red Wine

In a cocktail shaker, thoroughly muddle the fruit with Lucid, cachaca, brandy, and orange liquor. Pour into wine glass. Float red wine on top of cocktail. Stir and enjoy.

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