While I was in Spain, I tried the local sangria. It was very nice, but only comes in 1/2 liters, so some went to waste! One thing I was dying to try was sangria made from the local sparkling wine, called cava. What’s not to like about sparkling wine and fruit juice? Unfortunately, all of the restaurants I went to only sold this type of sangria by the liter. It was expensive and too much to drink. My final attempt to wheedle a glass, the waiter explained that they had to open the entire bottle to make the cava sangria.

After accepting this excuse, I then opened the menu to see that cava is also sold by the glass… Am I the only person who senses something wrong here?

So when I got home, I did a little searching on the internet and came up with FIVE pages of sangria recipes – for white wine, for rose wine, for red wine – any kind of wine you wanted. Here is a sampling:

Barcelona Style Sangria – in honor of my trip to Barcelona!


  • 1 lemon, sliced
  • · 1 orange, sliced
  • · 3 tablespoons brown sugar
  • · 1 (1.5 fluid ounce) jigger vodka
  • · 1 (1.5 fluid ounce) jigger cointreau or triple sec
  • · 1 (1.5 fluid ounce) jigger gin
  • · 1/4 cup orange soda
  • · 1/4 cup lemon-lime soda
  • · 3/4 cup pineapple juice
  • · 3/4 cup orange juice
  • · 1 cup ice cubes
  • · 1 (750 milliliter) bottle dry red wine


1. Place the lemon, orange, and brown sugar in a large pitcher. Pour in vodka, cointreau, gin, orange soda, lemon-lime soda, pineapple juice, and orange juice. Add ice cubes and pour in red wine; stir well until the sugar has dissolved.

And here are two for Sparkling Sangria – before my battery runs out!

Sparkling Sangria


  • 1 cup Brandy
  • 1/2 cup orange liqueur Cointreau
  • 1/4 cup super fine sugar
  • 1 fresh orange, thinly sliced
  • 1 pint fresh raspberries
  • 1 fresh lime, thinly sliced
  • 1 fresh lemon, thinly sliced
  • 2 bottles sparkling wine or cava (chilled)

In a large pitcher, combine the brandy and orange liqueur. Pour in the sugar, stir or shake thoroughly until sugar is dissolved.
Add all the fruit at once. Add the cava and serve with or without ice.

Jaleo’s white sangria recipe:

Makes 1 Liter

  • – 500 cl. (2/3 of a regular bottle) of cava sparkling wine from Spain, chilled
  • – 2 oz. Liquor 43
  • – 2 oz. Brandy
  • – 2 oz. White Grape Juice
  • – 400 cl. Ice
  • – 2-3 Fresh Strawberries
  • – 1/2 of a Fresh Peach
  • – 3-4 White Grapes
  • – 1 bunch of Fresh Mint

Cut the fruit into bite-size pieces (or smaller). Pour the ice into a 1-liter pitcher (or larger). Slowly pour the chilled ‘CAVA’ down the inside of the pitcher and not directly over the ice; we want to keep the bubbles from fizzing away.  Pour the Liquor 43, brandy and white grape juice into the pitcher.  Add the fruit and mint and you are ready to go!


One response »

  1. What’s the world coming to anyway if even in Spain now you buy ready made sangria? And there I thought that was an American vice. When I lived in Spain, we always made our own – using not sparkling wine but local red with plenty of grados (never bottled but purchased directly from bodega vats) and la Casera

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