On the menu since October 2003, when La Tasca Spanish Tapas Bar & Restaurant's Washington, D.C., location opened, the Agua de Sevilla is based on a traditional type of sangria. However, instead of wine, this sangria is made with champagne and topped with whipped cream. The Agua de Sevilla is made with brandy, Triple Sec, pineapple juice, sour mix, champagne, and sugar.La Tasca boasts locations in Arlington, Va.; Baltimore; Old Town Alexandria, Va.; and Washington, D.C. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com