Today’s Thirsty Thursday treat comes via Eddie in Albuquerque –
…My wife’s family is from Spain, where most Cavas are produced in Catalonia. I don’t know how absolutely historical this Cava Sangria recipe is, but it’s one of our favorites for entertaining in the hot, dry summer here and has come along on many fly fishing trips to the San Juan and upper Rio Grande.
Thanks for your work on the food and cocktail recipes, we too are huge fans of Southwestern foods and spices…
Thanks Eddie, it’s our pleasure, and this one is on our list for the weekend.
16 large mint leaves
2 bottles (750 ml each) Cava sparkling wine, chilled
1 and 1/2 cups white grape juice, chilled
1 cup (generous) sliced fresh strawberries
1/2 cup orange liqueur
Garnish w/ orange slices or fresh sugar cane sticks
Gently muddle the mint leaves against the side of a large glass pitcher (leaving the leaves intact looks prettier).
Stir in the sparkling wine, grape juice, fresh strawberry slices and orange liqueur (Cointreau, Grand Marnier or Triple Sec in a pinch).
Serve immediately over ice and garnish as desired.
Enjoy.
