Barcelona: Sangria de cava

Our paper bag menu (and my notes) from Tapas 24. Photo by David Lansing.

First night in Barcelona and everyone (including me) is feeling a little groggy so we decided to blow off our reservation at Moo and go for finger good at Carles Abellan’s Tapas 24.

The menu comes on a paper bag. Eva passes it around and everyone makes a checkmark next to something that looks interesting: tortilla de trampó, pulpo a feira, buñuelos de bacalao. I pick the rabo de toro (oxtails). And the boquerones al limón. (I’m addicted to these white anchovies.) We also get Barcelona’s iconic coca con tomate, some bravas, croqueta de jamón—what else do we need? Ah, something to drink.

The waitress convinces us to try the house sangria de cava. It’s fantastic. Perfect with everything we order. I’m such a fan that I ask the waitress to write down the recipe for me. Here it is.

Sangria de Cava

Mix together 1 part white rum (or vodka, if you prefer), 1 part Cointreau, and 1 part brandy. In a large pitcher, add slices of lemon, orange, and peach. Add a can of Squirt or Orangina. Fill to top with cava.

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  1. Allan’s avatar

    Your Sangria recipe sounds like a poor man’s Long Island Iced Tea. Did you know there’s no tea in Long Island Iced Tea? I didn’t. Sadly. It was a hot afternoon by a hotel pool. I thought I would refresh myself with afternoon tea. Yes, you can see where this is going. That was the afternoon I thought a young man by the bar should know that we could see his underwear … He knew. Who knew he knew?

    I should have known when tea was served without crustless sandwiches or sweets.

  2. Angeline’s avatar

    I believe Allan has a valid point. I will be serving this over the Memorial Day weekend…by the pool… in hopes that there is a young man there. No sandwiches.

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