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Recipes Beverages Cocktails Spiked Punch
Recipes Beverages Cocktails Spiked Punch
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| Servings: | 6 |
| Author Notes: |
Prepared by Barcelona Chef Eduardo Paella to accompany his favorite Paella recipe. Originally from Barcelona, Spain, Chef Eduardo Balaguer, author of Spanish Cuisine One Region at a Time: Catalonia (www.folkheartpress.com) started Venga Paella Catering in 2006 in order to continue his centuries’ old family tradition of bringing people together with food. In 2003 he spent time in Spain working at Casa Balaguer, his family’s traditional paella restaurant in Valencia, and traveled throughout Catalonia exploring the regional foods and wines.In 2007 he completed the Culinary Institute of America’s Certified Wine Professional Foundation Level course. Today, Eduardo combines his passion for cooking and wine to create fresh, organic and seasonal paellas the way they were meant to be. Eduardo is a strong proponent of the Slow Food movement and wishes to bring that home to everyone. |
| Ingredients: |
2 cups dry white wine (chilled) 2 tablespoons fine sugar juice of 1 tangerine juice of one large lemon juice of 1 lime 1 large orange sliced, thin and crosswise 1 large lemon, sliced thin and crosswise 2 med peaches, peeled, pitted and cut into chunks 1 bottle of cava, Freixinet works great. |
| Instructions: | Combine all ingredients except the cava in a large bowl or pitcher and mix well. Fill each glass 1/4 full with sangria mix, add ice and top off with the cava. Enjoy! |
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