La Nacional Spanish Restaurant in New York City

SANGRIA
Glass / Pitcher

Red   8 / 28
White   8 / 28
Cava   9 / 29

SPRITZERS

Tinto de Verano  8
Red wine spritzer
Clara   7
Beer & Lemon
Rebujito   8
Sherry & sparkling lemonade

CERVESA / BEER
Draft or Bottle / Pitcher

Estrella Galicia   8 / 28
Gallica
Estrella 1906   8 / 28
Gallica
Estrella 0,0   8 / 28
Gallica
Mahou   8 / 28
Madrid
Mahou IPA (Can)   8
Madrid
Alhambra   8 / 28
Granada

MOCKTAIL
Non-Alcohoic

Mint Lemonade   6
With sparkling lemonade
Sober Sangria   6
Sangria without the buzz
Pineapple Ginger Beer   6
With a hint of cinnamon 

AGUA / WATER

Cabreiroà Natural   5
Cabreiroà Sparkling   5
Vichy Catalàn   6

COFFEE 

Espresso   4
Latte   4
Cortado   4
Americano   4
Carajillo   7
with liquor 

SPANISH GINTONIC  10 

Famed for its creative garnish blends: thyme flowers, candied ginger, star anise… the more imaginative the better!
 -Add Nordes Premium Gin (Galicia)  + 3

LA NACIONAL COCKTAILS

Flamenco Sour   11
Tequila, fresh berries, a touch of grenadine and fresh lime. Like Flamenco itself, fiery and intense.

Rosalia   11
This original recipe with Rosè and elderflower liquor has become a bar favorite!

Aperol & Cava   11
Aperol Spritz with organic Parés Baltà Catalan Cava.

Espresso Martini   11
Freshly Brewed Candelas espresso, vodka & a dash of coffee liqueur.

El Viejo Café   11
A rich Spanish coffee-infused Old Fashioned.

Canary Mule   11
Blat vodka. Filtered through volcanic rocks found under the Canary Islands. With Thomas Henry ginger beer.

Agua de Valencia   11
A fruity and refreshing cross between a mimosa and sangria. It tastes like Spain on a sunny day!

O Romero, Romero!   11
A home-made rosemary infusion with gin and lime to create an aromatic delight.

Frosty Cosmo   11
An elegant blend of elderflower, cranberry and vodka might make you hope that winter never ends.

TINTO RED

Cuatro Rayas   9 / 35
Tempranillo
Bodega Cuatro Rayas, D.O. Rueda
Friendly charm with ripe berries, soft and velvety on the palate.  Good balance of acidity and tannins, round and luxurious.
Pairing: Chicken, roasts and cheese.

Hiriart Crianza   12 / 47
Tempranillo
Bodega Hiriart, Cigales, Castilla y León
Red berries, twinned with cinnamon, pepper, and soft toasted  wood. Balanced & meaty. Wide, lingering and rich in mouthfeel aromas.
Pairing: All types of meats.

Armas de Guerra   10 / 39
Mencia
Bodega Vinos Guerra, D.O. Bierzo
Dark berries, succulent herbs, licorice and peppery spices. Juicy and focused, bitter cherry, blueberry and dark chocolate. A jolt of juicy acidity and a hint of white pepper. Fine-grained tannins.
Pairing: Seafood.

Venta a la Ossa   12 / 47
Cabernet Sauvignon
Bodega Mano a Mano, D.O. IGP Castilla
Red and black fruits, dark chocolate and a very characteristic aroma of paprika. Complex and fresh, with notes of laurel, blue flowers and balsamic.
Pairing: Red meats, wildfowl, cured cheeses and semi-cured cheeses.

Viña Ijalba   13 / 50
Graciano
Bodega Viña Ijalba, D.O. La Rioja
Complex aromas of “pacharan” (blackthorn berries), wet grass, green pepper, cherry liqueur and liquorice. Fleshy with a balanced acidity and abundant in fruit. 100% Ecologic
Pairing: Red meat, lamb and sharp pungent cheeses such as Cabrales.

Torre de Golbán Crianza   14 / 55
Tempranillo
Bodega Atalayas de Golban, D.O. Ribera del Duero
Intense, elegant and lively. Stone fruit, balsamic tones with hints of liquorice. Impressive and balanced, with a long and tasty fruit taste.
Pairing: White meats, lamb roasts, mushrooms and rice dishes, especially those with meat, such as paellas.

Montecillo Edición Limitada   68
Tempranillo & Graciano
Bodega Montecillo, D.O. La Rioja
Fruity, black licorice and blackcurrant framed by vanilla, subtle notes of cinnamon and juniper. Round, gourmand, powerful entry, fresh, black fruit & fragrant wood.
Pairing: Red meat, Iberian cured meats, elaborate and signature cuisine.

Familia Pacheco Selección   80
Monastrell, Syrah, Cabernet Sauvignon
Bodega Viña Elena, D.O.P. Jumilla
Aromas of plum, cherry liqueur, date, caramel, chocolate. Rich, harmonious, long, persistent, reminiscent of cocoa powder and caramel.
Pairing: Red meats, pasta, Iberian cured meats and cured cheese.