Thirsty Thursday: Celebrate with a Sparkling Wine Sangria

By: Roberto Ferdman

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

There will be beer — liquor, too — but when toasting to the 4th of July this year, try sipping on something a bit more celebratory. After all, this is a special year: the Olympics are just around the corner and the 4th falls on a Wednesday, which, naturally, means not one, but two weekends-worth of outdoor festivities. Celebrate in style with summer berries, sparkling wine and a new take on sangria.

Bottoms up, folks.

12 (6-ounce) servings
Ingredients:
2 cups well chilled seltzer or sparkling mineral water

1 cup well chilled peach brandy

1 cup superfine sugar
2 (750-ml) bottles well chilled Cava (Spanish sparkling wine)

About 4 cups assorted berries, such as blueberries, blackberries, and raspberries, rinsed and drained, for serving

Directions:

Stir the seltzer, brandy, and sugar together in a punch bowl. When the sugar is dissolved, uncork the sparkling wine and pour it gently into the bowl. Float about half the berries in the sangria and use the rest to decorate individual glasses.

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