This blog post was originally posted on May 13, 2015 and was updated on August 30, 2017.
What isn’t there to like about sangria? Chilled, fruity and refreshing, this summer red wine washes tapas down very well.
Surely you’ve heard of and probably tasted sangria, but what about sangria de cava? It’s a delicious combination of two of our favorite things. The fancier and of course, bubblier version of Spanish summer wine is a cocktail that we personally love. It’s a perfect treat for those hot summer days and warm summer nights in Spain.
There are plenty of ways to make sangria de cava, so don’t feel like you need to follow the instructions closely, just make sure to drink it ice cold to enjoy it at its best!
Sangria de Cava
- 1 bottle of cava brut
- 0.4 liter freshly squeezed orange juice
- 0.1 liter freshly squeezed lemon juice
- Orange liqueur to taste (Cointreau or Grand Mariner, for example)
- Fruit for garnish (oranges, apples, strawberries, peach, kiwi…)
- 2 tablespoons sugar (optional)
- Chill all the ingredients in the refrigerator beforehand.
- In a glass pitcher—mix the orange juice, lemon juice and orange liqueur.
- Add sugar at this point if you like your cava on the sweeter side.
- Peel, chop or slice the fruits and mix them in the pitcher.
- Pour the cava slowly over the juice and fruits.
- Add ice, serve immediately and enjoy!
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