Sparkling and Spiced Citrus Sangria Recipe

Sparkling and Spiced Citrus Sangria Recipe

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.

  • Yield:makes 6 servings
  • Active time: 15 minutes
  • Total time:2 days


  • 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


  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.