Pittsburgh City Paper Booze Battles: Mallorca vs. Six Penn Kitchen | Drink | Pittsburgh | Pittsburgh City Paper

Pittsburgh City Paper Booze Battles: Mallorca vs. Six Penn Kitchen

Sangria Showdown


Each week, we order the same cocktail at two different bars for a friendly head-to-head battle. Go to the bars, taste them both and tell us what you like about each by tagging @pghcitypaper on Twitter or Instagram and use #CPBoozeBattles. If you want to be a part of Booze Battles, send an email to food-and-beverage writer Celine Roberts, at celine@pghcitypaper.com.


2228 E. Carson St., South Side

Drink: Sangria

Ingredients: A California red wine, orange juice, triple sec, brandy, cut orange and apples

Our take: This fruity summer drink is served in a pot-bellied wine glass over plenty of ice. Each sip is full and round, with a large dose of sweetness, like adult fruit punch. It’s a perfect drink to sip during a midday rest on a weekend, with the bonus of wine-soaked (but not soggy) fruit at the end. 


Six Penn Kitchen

146 Sixth St., Downtown

Drink: Sangria

Ingredients: Pinot Noir, Cointreau, macerated orange, lemon, lime and cherry

Our take: This was a very light, wine-forward sangria with a focus on fresh citrus, particularly orange. Since there wasn’t any added juice, it was tart instead of sweet, with a healthy kick of Cointreau to balance it. Macerated fruit at the bottom made the drink pulpy and bright.

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