Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper. Pavan, a French liqueur made with muscat grapes and orange blossoms, adds a gently floral sweetness.
About the Author: Elana Lepkowski is a Los Angeles based home-schooled mixologist who photographs and shares her cocktail recipes at StirAndStrain.com. You can find her on Instagram and Twitter as @elanabean where she sometimes forgets she needs a filter.
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- For the cranberry-black pepper syrup:
- 3/4 cup water
- 1 cup granulated sugar
- 1 cup fresh whole cranberries
- ½ cup whole black peppercorns
- For the Base:
- 1/4 cup sliced kumquats (about 6 kumquats)
- 1 satsuma tangerine, sliced with skin on
- 1 ounce Shrub and Co. Ginger Shrub
- 2 ounces cranberry-black pepper syrup
- 4 ounces Pavan liqueur
- For the Sangria:
- 1 (750 miliiter) bottle brut cava, such as German Gilabert, chilled
For the Syrup: combine water, sugar, cranberries, and peppercorns in a medium-sized sauce pan over medium-high heat. Bring to a boil, stirring frequently. Turn off heat, cover and let stand for 30 minutes. Cool and fine-strain mixture through cheesecloth or a coffee filter into an air-tight container. Syrup can be stored in the refrigerator for up to 1 week.
For the Sangria Base: combine sliced kumquats and tangerines in the base of an airtight container with ginger shrub, cranberry syrup, and Pavan. Stir to combine. Refrigerate for at least 2 days and up to 4 days.
To serve, pour entire sangria base into a large pitcher. Add cava, pouring gently down the side of the pitcher. Stir gently to combine, and pour into ice-filled serving glasses.