Cava Sangria from Jaleo, Washington, DC
From Bon Appetit, June 2006
Serves 4

At Jaleo, chef Jose Andres serves a twist on traditional cava sangria
that is popular in Barcelona. Andres adds an herbaceous Spanish
liqueur called Licor 43, which introduces hints of vanilla and orange.

1/4	C	White Grape Juice
2	Tbs	Licor 43 or Tuaca
2	Tbs	Brandy
1	Tbs	Sugar
1	750 ml	Cava, chilled
1/2	C	Strawberries, sliced
12	leaves	Mint, fresh
		Ice Cubes

Mix first 4 ingredients in pitcher until sugar dissolves.
Mix in Cava, Berries, and Mint.
Fill glasses with ice.
Ladle sangria over ice and serve.


Comments:

Our mint plant has large leaves, so we tore them a little to release
the aroma.  Next time we might muddle them with the sugar as one does
with Mojitos. 
		
We didn't make this until a week after our strawberry plant stopped
producing for the summer -- too bad, the store-bought ones are hard
and tasteless.  Maybe macerate them a little, and let them sit with
the minty-sugar a few minutes so the sugar can draw out the juices
from the strawberries.