Sangria Penedes

• 10 ounces Mathilde or other peach liqueur
• 2 ounces fresh grapefruit juice
• 5 dashes Scrappys lavender bitters (see note)
• 2 ounces simple syrup
• 1 bottle Cava
• 1 peach, diced into small cubes, for garnish

1. In a pitcher or other container, combine peach liqueur, grapefruit juice, bitters and simple syrup.
2. To serve, pour 1 1/2 ounces of the mixture into a champagne flute and top with Cava.
3. Garnish with peach cubes.

mathilde, fresh grapefruit juice, bitters, simple syrup, peach

Taken from cooking.nytimes.com/recipes/1014751 (may not work)