Bossa's sangria
Bossa's sangria
Troy Fields


With Tom DeLay on his way out of Congress, there's blood in the air, so I decide to head to Bossa (610 Main, 713-223-2622) for some sangria. A Democratic consultant buddy strolls in, grinning as he grabs a seat on the windy patio, and lights up a cig. We order a pitcher of Cuban-style sangria, and he lays out the new race in 22 for me. "Eckels, Wallace, Campbell...take your pick, Lampson's dead," he surmises. "If Eckels runs, it'll be Eckels. No question." The citrusy wine punch goes down quick, and we're just about to solve social security when our second large pitcher arrives. "What were we talking about?" I ask. His reply: "Who knows." It's a slow night downtown, interrupted by only the clang of Metro trains. We head into the lounge, pitcher in tow. Some friends show up and try to talk us into mojitos, but we're sticking with our trusted pitcher. The four of us grab a table and we're in high spirits -- only half a pitcher to go -- but maybe a little too high for the downtown power dinner spot. That doesn't stop our waiter, David, from suggesting tequila. Why not, David? I chase that with what's left of the sangria. Next thing I know, we're singing tunes from West Side Story. We're getting a little close to Cynthia McKinney territory, so I sing, "Stay cool, boy. Breeze it, buzz it, easy does it." We pack up and bow out gracefully; no need to go down swinging. Maybe we learned a thing or two from the Hammer after all.

8 ounces Burgundy wine
2 ounces E&J brandy
1 1/2 ounces orange juice
1 1/2 ounces pineapple juice
1 1/2 ounces simple syrup
1/2 ounce lime juice
1/2 ounce lemon juice

Mix all ingredients and pour over ice. Garnish with orange slices. -- Ray Hafner


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