Sangria on the Burg is one of my favorite spots to wind down and treat myself. The local eatery has maintained a high ranking on my list for their consistent top-tier flavor and service.
I craved takeout on Friday, Nov. 6 after a stressful week. I placed my online order and made the 17-minute drive to Sangria on the Burg.
As I drove up, I was surprised to find a single parking spot within close proximity on a bustling Friday night. When I walked in, almost all of the tables were engrossed in laughter and chatter. I was promptly greeted by a staff member and was directed towards the bar to pick up my order.
When I picked up my barbecue po boy sliders and fries, I asked about their seasonal cocktail. The employee said they received positive feedback on the Pumpkin Spiced Mule – I decided to try it. As they crafted my drink, I noticed the plexiglass barriers between parties at the bar.
I briefly reminisced on life before social distancing and COVID-19. I longed for the times where I sat on the barstools, elbow-to-elbow with strangers, striking conversations, watching sports I know very little about or getting lost in a daydream while chowing down on a tasty meal. This time around, however, my dining table took place in a dimly lit driver’s seat with a FaceTime date.
Excitedly, I pulled my dinner out of the bag. I visually inspected the opaque, tamarind-colored drink in the clear pouch. The cocktail consisted of vodka, lime juice, pumpkin spice syrup and ginger beer. I had my doubts but shooed the negative thoughts away.
Since I did not have a designated driver, I had a bottle of water to wash down my meal; the cocktail was going to be reserved for later. However, curiosity struck and I took a sip of the cocktail, which resulted with a blast of overly fragrant pumpkin spice drowning my taste buds. I set the drink down to process what I tasted. I was torn between suppressing the memory or giving the cocktail another chance. Anxious to eliminate the flavor, I took a bite of the familiar-tasting barbecue sliders.
The sliders, which are one of my go-to menu items, did not taste the same. It was as if there was a pumpkin-spiced film inside my mouth for the rest of the meal; the thick-cut fries momentarily masked the foreign flavor. I revisited the thought of giving the cocktail another try, however, I opted against taking another sip. I closed the pouch, placed the pumpkin spiced mule in a trash bag and continued sipping on water.
As I used to routinely order their seasonal cocktails with blind faith, I will continue to do so despite this experience. The pumpkin spiced mule will not turn me away from Sangria on the Burg. Up until now I have enjoyed each of their seasonal cocktails and the food has always been full of flavor. I foresee my next visit to be after finals week.
To make a reservation or place an order, visit their website.
Sangria on the Burg
5115 Fredericksburg Rd
San Antonio, TX 78229
Phone: (210) 265-3763
Tuesday – Thursday: 11 – 10 p.m.
Friday – Saturday: 11 – 11 p.m.
Sunday: 10 – 9 p.m.