spring made sipable, aka cava sangria

I have a gift for you today.  Meet Cava Sangria. 

It’s sunshine.  And flowers.  Pourable, and even portable.  And trust me; you want it in your glass ASAP.

Besides being obviously extremely delicious, refreshing, and totally sassy, I’m also thinking it has magical powers.  An excellent prescription for problems such as:

  • The inability to stop fixating the terrifying proximity of one’s 30th birthday.
  • Extreme cases of career related indecision.
  • The unhealthy need to clean your already clean apartment.
  • The inability to find the perfect Pandora station.

Okay, now that we’ve firmly established how lame most of my problems are, let’s get down to business.

Here’s what we need: A big bottle of cold dry Cava (yes, you can totally use Prosecco, but that would be less Spanish), two tablespoons Grand Marnier (or another tasty orange liquor), one teaspoon rose water (have no fear, I swear it’s awesome), and lastly, one single orange (go ahead and get funky – try a cara cara, a blood orange, or one of those weird looking wrinkly tangerines.)

Here’s what we do:

Start with your orange.  Chop it up into small pieces.  Dump the pieces in your prettiest pitcher along with the Grand Marnier and rose water.

Now, and here’s the fun part, grab a wooden spoon and mash the heck out of the orange.  Really crush it.  Dig deep.  Get it all out.  This is what civilized people call “muddling.”

Next, pop open your Cava.        BANG!       Wasn’t that satisfying?

Pour it in the pitcher with the mashed orange.  Give the whole thing a very gentle stir.  DO NOT kill the bubbles, people.  I implore you: stir with caution.

Now we’re ready to drink.  Grab a glass.  If you’re feeling fancy, you could reach for a wine glass or something tall and thin and pretty.  Or you could be feeling rustic like me, and you could reach for a mason jar.  Whatever the vessel, fill it with ice cubes, and let the sunshine pour.

Garnish with orange slices and pretty purple flowers from you garden, if you’re into that kind of thing.

One Year Ago: Spring Orzo Soup with Favas and Lemon-Mint Pesto.

Two Years Ago: Cherry Clafoutis with Thick Yogurt for Pouring.

Cava Sangria

Adapted from Bon Appétit, May 2012

Makes ¾ liter sangria and serves 2-4.

  • 1 orange, cut up
  • 2 tbsp grand marnier
  • 1 tsp rose water
  • 1 bottle cava

Mash the first 3 ingredients together in a pitcher.  Pour over the cava and stir gently.  Serve over ice.