Sangria de Cava
(Sparkling Wine White Sangria)

Source: The Columbia Restaurant
Amy's Notes: I can't tell you how many times I have made this recipe. I always do a double (or more!) so you dont have half a bottle of champagne left over!

Recipe Notes: Only wines produced in the region of Champagne in France according to very strict specifications can be labeled as such. Spanish wines are called "Cava" or sparkling wine. There are several types of sparkling wines, named according to the amount of sugar in the final product, either dependent upon the type of grapes used, the duration of fermentation or a combination of both. 'Brut' is the least sweet variety. Semi-secco (or semi-sec) pleases most palates as it has a good mix of sweetness and herbeity. It tends to be fruitier in taste than brut, and is easier to drink. Then you have the secco, which is the sweetest variety.


1/2 of a 750 ml bottle of Semi-Sec sparkling wine
7 ounces Sprite
3/4 ounce simple syrup (see note below)**
1 1/4 ounce Gran Torres Orange Liqueur
1 1/4 ounce Tres Torres Brandy
2 orange quarters
2 lime quarters
Citrus slices and cherry for garnish


  1. Mix all ingredients in a pitcher.
  2. Pour into glasses and garnish with citrus slices and a cherry.
** Simple Syrup, also known as sugar syrup, can be made into a variety of thicknesses for a variety of uses. The solution of sugar and water is cooked over low heat until clear, then boiled for a minute or so. For thin syrup, use 3 parts water to 1 part sugar; for medium, use 2 parts water to 1 part suger; and for heavy, use equal parts water and sugar. For this recipe, a medium consistency will work fine.

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