Q: Is The Royal Tot reopening? 
Kristen: Great timing! I just published a story on this. Yes, The Royal Tot will reopen under new ownership. Read the full story here.

Q: Any word on a Puerta preview event?
Kristen: No word yet, but we’re definitely hoping to host one! Because of the nature of openings, these tend to be announced pretty last minute, once everything is essentially ready to go at the restaurant in question. Stay tuned.

Q: Do you know where – or IF – I can purchase a bottle of sangria (or similar) to consume at home? Ordered my husband a charcuterie platter from Curate to arrive for Father’s Day and was hoping to pair it with some sangria. They don’t sell theirs to ship, and I wonder if this is an ABC thing or if someone locally would have some? Bar a Vins or Salud maybe?
Kristen: This is a good question! You can buy wine-only sangria, but that wouldn’t include the common ingredient of brandy — and you’re correct, that’s because of ABC laws! Would you be interested in making some? We had a Virtual Happy Hour back in lockdown days with Kel Minton. I’ve put the recipes below!

White sangria

• 10-20 basil leaves, stems removed
• 13 oz. bourbon
• 13 oz. Lillet Blanc
• 13 oz. chenin blanc, or any floral white wine
• 2 slightly underripe peaches, sliced
• 1 oranges, sliced into rings
• 1 lemons, sliced into rings
• 6 oz. Honey vanilla basil syrup (recipe follows)

Add basil and bourbon to a large punch bowl or stock pot, and lightly whisk about 30 seconds, trying not to bruise the basil. Add Lillet Blanc, chenin blanc, peaches, orange, and lemon. Stir, then add honey vanilla basil syrup and stir. Cover and let sit at least one hour, up to two days (if keeping longer, remove the fruit after two days and replace). Serve garnished with peach.

Honey vanilla basil syrup

• 2 cups honey
• 1 cup water
• Seeds of one vanilla bean or 1/2 tsp. vanilla extract
• 1/2 cup chopped basil

Heat water and honey until combined, then add basil and simmer for 30 minutes. Let cool.

Single serving cucumber mint sake sangria

• Strawberries, tops removed (2 per serving)
• 4 oz. chenin blanc
• 1 oz. gin (Kel used Sutler’s Gin)
• 4 oz. Moonstone Cucumber Mint Sake
• Seltzer

Add strawberries, chenin blanc, and gin to a shaker, then muddle. Add sake and stir. Strain into an ice-filled wine glass. Add cucumber slices, then top with seltzer. Garnish with fanned strawberry slices.