Aran Goyoaga’s Sangria with Txakoli and Blood Orange is the kind of drink that demands to be sipped in the sunshine. It really doesn’t matter if that means cracking open your windows or sitting on your front steps. Sunny weather is here and it’s time to enjoy!
Aran is an amazing Basque cook, author, and blogger at Cannelle et Vanille. Her Basque sangria recipe is just the start of a very special Spanish Dinner Party that she created especially for the start of the season, and photographed with stylist Jenn Elliott-Blake.
Read on for Aran’s recipe, and subscribe to Front + Main to make sure you don’t miss a post in her Spanish Dinner party series.
“Txakoli is a dry, lightly sparking, white wine from the Basque Country. It is usually served as aperitif and it is best consumed within the year of production. It is particularly refreshing on a hot summer day.” – Aran Goyoaga
Sangria with Txakoli and Blood Orange
1 bottle (750 ml) txakoli
1/2 cup Aperol or other orange liqueur (more can be added depending on taste)
1 11-ounce can blood orange sparkling water (such as Pellegrino)
1 blood orange, sliced
1 lemon, sliced
1 orange, sliced
1. Mix all ingredients in a pitcher, stir, and refrigerate until cold. Serve chilled without ice.
Want more? Subscribe to Front + Main!
Aran Goyoaga is a trained-pastry-chef-turned-blogger at Cannelle et Vanille. Her well-deserved internet popularity has led to a cookbook, Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking. You can follow Aran on Twitter, Instagram, and Pinterest.