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December 20, 2010

It’s Christm…..National Sangria Day!

Filed under: Uncategorized — Erik Nabler @ 7:31 pm

Yes, it is that most wonderful time of the year, National Sangria Day!  And since that coincides with the Holiday season through some weird coincidence, Cava Sangria would be excellent as a holiday punch.

Here is a good basic recipe for Cava Sangria:

8 oz. Fresh Squeezed Orange Juice (or good Tropicana not from concentrate)
A Generous shot of gin (if you have it, a nice citrusy one like Leopold’s)
A Generous shot of vodka
A bottle of Cava (which is a sparkling Spanish white wine-Spanish champagne as it were)
3 Tablespoons sugar or 4 of simple syrup (more or less according to your sweet tooth)
A double shot of Gran Marnier
Orange slices
Strawberry slices
Mix everything except the Cava and refrigerate for up to 24 hours.  Just before serving add ice and then the Cava.  Serve cold over ice.  Refreshing and invigorating until glass #4, then not so much.

A beautiful cava sangria for a festive New Year's or Christmas party.


  1. Sounds tasty. Most of the sangrias I’m familiar with are either Rioja/brandy/soda/bottomOfTheFruitBasket or white zin/7up abominations. This sounds like a refreshing alternative to both.

    Comment by raincoaster — December 21, 2010 @ 5:09 pm

  2. Try this one. Very simple and tasty. Use cheap wine. A merlot is good, but any cheap red seems to work (of course I am a Liquor Locust).
    2 large juice oranges. One orange sliced; remaining orange juiced
    1 large lemon sliced
    1/4 cup granulated sugar
    1/4 cup Triple Sec
    1 bottle cheap, fruity, medium-bodied red wine (750 milliliters), chilled

    1. Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.

    2. Before serving, add ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

    That one is really simple and guaranteed good. Great for brunches.

    Comment by Erik Nabler — December 21, 2010 @ 5:26 pm

  3. Sounds tasty, and I’m all about the easy. You may feel free to make whatever jokes that conjures to mind.

    Comment by raincoaster — December 21, 2010 @ 6:53 pm

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