Lindsay and I recently had the opportunity to have dinner with friends we haven’t seen in a while. On a day that reached 106 degrees and having grilled food, we instantly decided the coldest and most effervescent libation would be the only one to hit our lips that evening. We decided to make a sparkling sangria, batched in punch style, with Sauvignon blanc, Codorniu cava, apricot syrup, lemons, limes, grapefruit bitters, blackberries and raspberries, which was more in line with the Argentinian style, clerico.
Sangrias etymology stems from the Spanish word for blood-sangre. Though originally made with red wine, and then fortified with fruit, brandy and sugar, today’s sangria can take on many different forms, though some better than others. Taking our cocktails pretty darn serious on even the most lazy of days we try to honor each cocktails origin while branching out. Granted, no brandy in this batch but with wine, citrus, berries and the apricot syrup as the sweetener, we feel this version would’ve been consumed just as fast as the house punch in Spain, whose national outlook and attitude on sangria is a refreshing thirst quencher for all ages.
PourTaste Sparkling Sangria 1.0
1 bottle Sauvignon Blanc wine (I recommend Estancia or Markham Vineyards – great bang for the buck)
1 bottle Codorniu cava
The juice of 5 lemons
The juice of 3 limes
2 cups apricot syrup
Bitters to taste
Mix all ingredients into punch bowl or beverage dispenser. Add 2 quarts of ice and stir. Add berries at anytime, keeping in mind these won’t impart much flavor but will act as garnish and, well, any fruit soaked in booze is good, right?