Sangria is the Spanish name for a sugar-sweetened wine and fruit cocktail, rumoured to be first introduced to the US at the 1964 World’s Fair. Today, it’s the world’s most popular wine cocktail. I recently discovered the Cava Sangria, a little more decadent than your average sangria and a wonderfully refreshing aperitif.
Below is a simple Cava Sangria recipe. You can use almost any fruit in sangria, slices of orange or lemon are a common choice, but peaches bring a luscious, stone fruit dimension. You could also try strawberries, blueberries or pomegranate. Experiment with other liqueur mixers – Cointreau or peach liqueur work well. The addition of a soft mixer – such as grape juice – will result in a lighter blended drink, perfect for a daytime barbecue. Now all you need is some sunshine!
White Peach Sangria with Cava:
- 1 750ml bottle of Cava (our Dominio de Tharsys works perectly!)
- ¼ cup Triple Sec
- 2-3 tablespoons sugar
- 3-4 White Peaches
- Juice from 1 Lemon
- Mint leaves
Mix the sugar, triple sec, mint leaves and lemon juice in the bottom of your pitcher. Cut up the peaches into cubes and add with the ice. Top with Cava and serve immediately.