Sangria Penedès

Recipe from Gonzalo Marín

Adapted by Eric Asimov

Sangria Penedès
Brie Passano for The New York Times
Rating
4(39)
Comments
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Ingredients

Yield:4 to 6 servings
  • 10ounces Mathilde or other peach liqueur
  • 2ounces fresh grapefruit juice
  • 5dashes Scrappy’s lavender bitters (see note)
  • 2ounces simple syrup
  • 1bottle Cava
  • 1peach, diced into small cubes, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

301 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 36 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 0 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pitcher or other container, combine peach liqueur, grapefruit juice, bitters and simple syrup.

  2. Step 2

    To serve, pour 1½ ounces of the mixture into a champagne flute and top with Cava. Garnish with peach cubes.

Tip
  • Lavender bitters are available from Kalustyan’s, kalustyans.com, (800) 352-3451.

Ratings

4 out of 5
39 user ratings
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Comments

Kay Kay

Instead of diced peaches I garnish with a sprig of lavender, which makes for a pretty and delicious summer cocktail, if not technically a sangria.

Kay Kay

Instead of diced peaches I garnish with a sprig of lavender, which makes for a pretty and delicious summer cocktail, if not technically a sangria.

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Credits

Adapted from Gonzalo Marín

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