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José Andrés' Sangria with Sparkling Wine (Ponche de Cava)

JOSE ANDRES CAVA: Jose Andres' Ponche de Cava
JOSE ANDRES CAVA: Jose Andres' Ponche de CavaTODAY
Prep Time:
1 hr


Sangria Syrup
  • 3 cups orange juice
  • 3/4 cups lemon juice
  • ounces sugar (1/2 cup)
  • 1 bay leaf
  • 5 juniper berries
  • 10 black peppercorns
  • 1 stick cinnamon
  • 2 cloves
  • 1 bunch fresh mint, destemmed
  • Zest of 1 orange
  • Zest of 1 lemon
Sangria base
  • 4 ounces sangria syrup (recipe above)
  • 1/2 ounce sherry brandy
  • 1/2 ounce dry gin
  • 1 ounce orange liqueur
For serving
  • 4 wheels lemon, for garnish
  • 4 sprigs mint, for garnish
  • 4 strips orange peel, for garnish
  • Berries (raspberry, blackberry, etc.), for garnish
  • 1 bottle cava

Chef notes

There's nothing better to me than sharing a pitcher of sangria with friends in the summertime. This version is made with the Spanish sparkling wine cava.

Technique tip: Make the syrup the day before to save day-of-party prep.

Swap option: Swap cava out for any other kind of sparkling wine.


To make the sangria syrup: 

Combine all sangria syrup ingredients in a medium saucepan and bring to a simmer, stirring constantly. Once the sugar has dissolved, remove from heat and allow to cool. Strain through a fine sieve and store in a 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.

 To make the sangria base:

Combine all sangria base ingredients and mix well.

 To finish and serve:

Combine cava and the sangria base in a pitcher with very large ice cubes. Fill 4 glasses with cubed ice, and pour ponche into each. Place lemon, mint, orange peel and berry on top. Serve immediately.