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 firstname.lastname@example.org.
2228 E. Carson St., South Side
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
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.