173 Third Ave., between 16th and 17th Sts.; 212-598-1200
At this tiny offshoot of Chow Bar, mild Okagura sake, riesling, and brandy make for a sangria that's as crisp as a cool glass of lemonade. Served in a tall glass framed with slender slices of lime, lemon, and orange then garnished with a maraschino cherry, it’s especially refreshing alongside a small plate of spicy tuna sashimi.
57 Great Jones St., between Bowery and Lafayette St.; 212-473-8458
That orange-hued concoction in the enormous plastic vat sitting on the bar contains a little bit of everything: sake, orange and pineapple juices, triple sec, amaretto, and a variety of flavored vodkas. At happy hourdaily from 5 p.m. to 7:30 p.m.a wallop-packing glass is just $4.
111 E. 18th St., between Irving Pl. and Park Ave.; 212-260-2020
The sprawling satellite of Chicago favorite Japonais has a peach sangria that's made with Momokawa sake, Cointreau, sweet Moscato wine, and passion-fruit and lime juices, then garnished with diced fresh peach. We'd recommend enjoying this variation while snacking on plump manju buns stuffed with braised pork belly at one of the low, intimate lounge tables.
154 W. 13th St., between Sixth and Seventh Aves.; 212-989-7699
Sumile's sake sangria is so sleek you'd think it was created just to match the green and purple lighting. Made with junmai sake and sauvignon blanc, it's served in a classic wine glass with chunks of lime, orange, and pineapple as well as crescents of green apple. Each sip finishes elegantly with the faint aftertaste of vanilla.
1900 Broadway, between 63rd and 64th Sts.; 212-724-7340
Sangria traditionalists will appreciate this rosy brew in which red wine dominates over dry sake amid hunks of apple. After dark, the restaurant's wallsspangled with green and silver sequins and accented by sunshine-yellow flowersglow as luridly as the ruby-hued elixir.