Sparkling and Spiced Citrus Sangria

Photograph: Elana Lepkowski

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.

Shrub and Co. Ginger Shrub is available online and in select stores. Pavan is available in liquor stores and online.

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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Sparkling and Spiced Citrus Sangria

About This Recipe

Yield:makes 6 servings
Active time:15 minutes
Total time:2 days
This recipe appears in: Drink This Now: Sparkling and Spiced Citrus Sangria
Rated:

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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