Sea Grain Sangria

Sea Grain Sangria

Dendi Sea Grain at DoubleTree JK


Dendi Supriyadi Nugraha

Bartender at DoubleTree by Hilton Jakarta – Diponegoro

Sangria & Steam Sea Bass at Sea Grain.


Sea Grain Sangria at DoubleTree

Typical of the growing band of talented, young and hip Indonesian bartenders and mixologists hitting some of Jakarta’s best bars, is the effervescent Dendi Supriyadi Nugraha, bartender at DoubleTree by Hilton Jakarta – Diponegoro’s newly opened Mediterranean-inspired restaurant and bar, Sea Grain. Born in Bandung and still only 25 years old, he’s been working for two years at DoubleTree by Hilton Jakarta – Diponegoro and has been in charge of the bar at Sea Grain since February this year. One of his signature and most fashionable drinks is the Sea Grain Sangria. As he notes “I love it because it relates to the concept of Sea Grain – Mediterranean with a local twist.” The history of sangria is pretty straightforward. Over 2,000 years ago as the Romans conquered Iberia they planted vineyards as they went. Water at that time was unsafe for drinking and so alcohol was often added to kill off any bacteria. The very first recorded sangrias were simple wine added to water with herbs and spices to taste. The name comes from sangre, or blood in Spanish, and refers to its dark blood-like colour and today it’s one of the most popular and widely consumed party drinks around the world. Dendi’s simple and fruity offering is perfect as a cooling aperitif or enjoyed with dishes like Steam Sea Bass and Frito Octopus.



• 1 bottle red wine

• 1 peach

• 1 apple

• 1 orange

• cinnamon

• cloves


• Dice the peach and apple and slice the orange thinly 

• Add fruit cubes and orange to a large jug of red wine along

  with the cloves and cinnamon.

• Mix slowly and stand to ensure the fruit and wine infusion

To Serve

• Add ice to the infused drink and stir slowly

• Pour sangria into chilled wine glasses along with a healthy portion of fruit and ice

• Enjoy!

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