Sparkling And Spiced Citrus Sangria Recipe

• 3/4 cup water
• 1 cup granulated sugar
• 1 cup fresh whole cranberries
• 1/2 cup whole black peppercorns
• 1/4 cup sliced kumquats (about 6 kumquats)
• 1 satsuma tangerine, sliced with skin on
• 1 ounce Shrub and Co. Ginger Shrub
• 2 ounces cranberry-black pepper syrup
• 4 ounces Pavan liqueur
• 1 (750 miliiter) bottle brut cava, such as German Gilabert, chilled

1. : combine water, sugar, cranberries, and peppercorns in a medium-sized sauce pan over medium-high heat. Bring to a boil, stirring frequently. Turn off heat, cover and let stand for 30 minutes. Cool and fine-strain mixture through cheesecloth or a coffee filter into an air-tight container. Syrup can be stored in the refrigerator for up to 1 week.
2. combine sliced kumquats and tangerines in the base of an airtight container with ginger shrub, cranberry syrup, and Pavan. Stir to combine. Refrigerate for at least 2 days and up to 4 days.
3. To serve, pour entire sangria base into a large pitcher. Add cava, pouring gently down the side of the pitcher. Stir gently to combine, and pour into ice-filled serving glasses.

water, sugar, cranberries, whole black peppercorns, kumquats, satsuma tangerine, co, cranberryblack pepper syrup, liqueur, brut cava

Taken from www.seriouseats.com/recipes/2013/12/winter-sangria-citrus-spice-recipe.html (may not work)