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Ponche de Cava

July 2018

From Jaleo by José Andrés

Makes 1 32-ounce pitcher

1 bottle Cava
6 ounces Ponche Base (see recipe below)
4 each lime wheels, mint sprigs, orange peels, and berries, for garnish

Combine Cava and Ponche Base in a pitcher. Fill 4 glasses with cubed ice, and pour ponche into each. Place lemon, mint, orange peel, and berries on top. Serve immediately.

Ponche Base
4 ounces Sangría Syrup (see recipe below)
0.5 ounces sherry brandy (like Lustau Solera Reserva Brandy)
0.5 ounces dry gin (like Fords Gin)
1 ounce orange liqueur (like Combier)

Combine all ingredients and mix well. Set aside until making the ponche.

Sangría Syrup
Makes 1 quart*
3 cups orange juice
¾ cup lemon juice
3.5 ounces sugar
1 bay leaf
5 juniper berries
10 black peppercorns
1 cinnamon stick
2 cloves
1 bunch fresh mint, destemmed
Zest from 1 orange
Zest from 1 lemon 

Combine all of the ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from the heat and allow to cool. Strain through a fine sieve and store in sealed container until ready to use. 

*Note: This recipe makes enough syrup for a few batches, but it can be used for many types of sangría. Store in the refrigerator in an airtight container for up to a week.