Move over wine and cocktails. Sangria needs some space at the bar. Driven by consumers’ thirst for a beverage that’s not quite wine and not quite a cocktail, sales of the Spanish wine-punch have grown by eight percent in the last quarter.With a slightly sweeter taste than wine or cocktails and more creative flavor options available, sangria has strong appeal to younger diners, in particular. And, sangria’s more modest price—right between wine and a cocktail—is pleasing to diners’ of all ages. Traditionally a simple mixture of red or white wine or sparkling wine, fresh fruit and juice, sangria’s ease of preparation makes it especially appealing to bars and restaurants. Plus, operators can differentiate themselves by creating their own unique sangria, using popular flavors such as pomegranate, blackberry or pineapple and just about any add-ins, including flavored syrups, fresh ginger or liquors such as Limón cello or brandy. Serving sangria at brunch, lunch or dinner by the glass, by the pitcher or as a flight of several flavors is an easy, on-trend way to grow beverage sales.