General

Sunshine and Sangria on the Best Terrace on Masson Street

E

ach spring, Brasserie Quai No. 4 prepares its terrace, the most popular in the Rosemont District, to be ready to serve their customers outside. Come to enjoy the sun and have a good time with a Ginger Sangria, a Margarita Émile or a Bourbon Lemonade, or enjoy cocktails such as Spritz du Quai, Martini Rosemont or Mojito Québécois. All these alcoholic beverages showcase Quebec products such as Ungava gin, White Key vodka, Amermelade or Cidre Michel Jodoin. Our terrace is waiting for you at the heart of Old-Rosemont.

A Long-Awaited Tradition

Quebec, by its geographical location, knows the cycle of the seasons. Thus, during several months of the year, cold temperatures prevent residents from engaging in several summer activities. One of these particularly popular activities is to meet as a couple or friends on a terrace to drink and enjoy the sun. From the first signs of good weather, even if the snow is not completely melted everywhere, we notice the preparations of the restorers who cleans the tables and chairs and install umbrellas at the back or front of their establishment. This is the sign that everyone is waiting for to gather on the terraces to drink a cold beer, a sangria or eat a little something while enjoying the warmth. The residents of the Rosemont District, especially those near Masson Street, are quick to take advantage of it.

The Nebulous Origin of the Sangria

Although today the term sangria is a Protected Designation of Origin in Europe, designating the alcoholic beverages of this type produced in Spain and Portugal, its origin would rather be localized in the Antilles and South America where it was very popular in the British and French colonies. The first mentions of sangria in the written accounts of the Americas, towards the end of the 18th century, show its popularity. His name, Sang-gris in French or Sangaree in English, refers to his blood-red colour, made greyish by the pirates' habit of mixing a little gunpowder to enhance the taste. The Spaniards and the Portuguese have appropriated this drink which they brought back to the metropolises of their respective colonial empire where sangria became the alcoholic drink emblematic of their countries. Due to its composition, sangria is similar to other wine-based Hispanic alcoholic beverages such as sparkling-water wine (Tinto de Verano), wine with lemon or orange soda (Pitilingorri or Caliguay) and Coca-Cola wine (Calimocho or Kalimotxo) just to name a few.

Composition of Sangria

Sangria is an aperitif made from red wine, fruit and spices, and sugar, with added alcohol and carbonated drink or lemonade. In order to release the flavours contained in the fruit, it is best to let the ingredients macerate for at least 48 hours. Sangria prepared at the last minute may taste too much like wine and alcohol, while we perceive fruity aromas better after allowing them to macerate. This method is forbidden in resto-bars in Quebec since it goes against rules fixed by MAPAQ.


The fruits most commonly added in the sangria are oranges and lemons, but all combinations are possible. Do not hesitate to add grapes, strawberries, apples, bananas, peaches or any other fruit you like. To spice up the mixture, vanilla or cinnamon is most often used.


In addition to wine, you can add other alcohols to sangria, including Porto, white rum, vodka, Cointreau, cognac, brandy or Grand Marnier. Sometimes red wine is replaced by white or rosé wine which gives a pale or pinkish rather than red sangria. At Quai No. 4, we vary the recipes according to the seasons. Come and see us at any time on Masson Street, in the heart of the Rosemont District.