LIFESTYLE

The Art of Cocktail: Sparkling Cava Sangria

June 28, 2013

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Welcome to lesson number 2 in our summer cocktail series, and since it’s 4th of July week, I give you the perfect party pitcher!  The “Sparkling Cava Sangria.”

Refreshing-Apple-Sangria

First a little history.  In France basically every wine/liquor is named after the region in which it grows; so Champagne is from the Champagne region and Cognac is from the Cognac region. But other countries often make the same stuff under another name. Therefore Italian “Champagne” is called Prosecco and Spanish sparkling wine is known as Cava. Similarly, Cognac that is not produced in the southwest region of France is called Brandy.

That said, This Sparkling Cava Sangria is a fizzy, fresh, twist to make or bring to your 4th of July pool party! It’s lighter and more refreshing than the red version and a welcome change to burgers and Bud lights.


What You’ll Need


Sparkling Cava Sangria

2 bottles of Segura Viudas Brut Reserva Cava (can substitute Prosecco)
4oz of Courvoisier Cognac
4oz of DeKuyper Peach liqueur
½ Cup of Welch’s White grape juice
2 oranges (can add Granny Smith Apples, berries)
bunch of green grapes
Shiraz wine glass
Glass Pitcher
Ice

Directions


  • Deseed the oranges and thinly slice. Cut the grapes in half
  • Put the sliced fruit in a pitcher and cover with the Courvoisier Cognac, peach liqueur and grape juice. Let sit in the fridge for 1-3 hours
  • When its party time pour the 2 bottles of bubbly over the fruit and stir.
  • Serve over ice and scoop some of the booze infused fruit on top, Enjoy!

Couple tips: I like mine with oranges and grapes, but you can add Granny Smith apples, peaches, strawberries or experiment with your favorite fruit. Just make sure to slice them into small pieces and marinate them in the brandy, juice and Schnapps. Also, if you’re up to it, you can substitute the grape juice with a homemade simple syrup. Simple Syrup is combining equal parts sugar and water, bringing to a boil and reducing for 20-25 minutes until thick and syrupy.

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