Happy National Sangria Day! In light of this fun, boozy "holiday," here’s a recipe using Pavan liqueur, a French liqueur made from Muscat grapes and infused with orange blossom. Cheers!
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Lindsay Matteson of Amor y Amargo in the East Village, NYC
1.5 oz Pavan Liqueur
4 dashes Scrappy’s Orange Bitters
.25 oz lime juice
.75 oz tangerine juice
1oz Vinho Verde
1 wedge tangerine
Briefly stir all ingredients except wine and Cava in a mixing glass with ice. Pour into a wine glass; Vinho Verde, ice, and stir. Top with Cava. Garnish with a cinnamon stick and a long tangerine peel. Enjoy!
To make ginger-black pepper syrup: In a pan, bring 1/2 cup water to a boil and add 1/2 cup superfine sugar. Add 1/4 cup diced, peeled ginger root and 1 tsp crushed black peppercorns. Turn off the heat and let cool. When cool, pour into a container to refrigerate for 10-12 hours. Strain out ginger and pepper.
Where do you get your sangria in Baltimore?