Sangria Penedès

Recipe from Gonzalo Marín

Adapted by Eric Asimov

Published May 21, 2013

  • Brie Passano for The New York Times
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4(41)
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—Eric Asimov

Featured in: Refreshing New Sangrias to Chase Away Bad Memories

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Ingredients

Yield:4 to 6 servings

  • 10 ounces Mathilde or other peach liqueur

  • 2 ounces fresh grapefruit juice

  • 5 dashes Scrappy’s lavender bitters (see note)

  • 2 ounces simple syrup

  • 1 bottle Cava

  • 1 peach, diced into small cubes, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

36 grams carbs; 301 calories; 16 milligrams sodium; 29 grams sugar

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 1 ½ 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.

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Ratings

4 out of 5
41 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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