Cabinet of Culinary Curiosities: A Taste of Porto Covo
The Porto Covo Sangria: A Cocktail Inspired by Portugal's Stunning Coast
Cucumber & Granny Smith Sangria: The Recipe
Strained Granny Smith Apple Purée: Step-by-Step Instructions
How to Make the Porto Covo Sangria
The Paris House Note: Tips for the Perfect Sangria
A Handwritten Recipe: A Lovely Keepsake from Portugal
Music to Enjoy with Your Sangria: Filipe J. Silva
Explore More Fall Recipes
Cabinet of Culinary Curiosities
Sip & Savor: A Taste of Porto Covo
The Porto Covo Sangria
We discovered this refreshing cucumber and Granny Smith apple sangria over a wonderful dinner at the most charming restaurant in Porto Covo, Portugal, perched near dramatic cliffs where the waves crashed below as the sun slipped into the Atlantic. It was one of those beautifully romantic evenings that stays with you long after the last glass is poured.
With crisp Granny Smith apples coming into season, we couldn’t help but think how lovely this sangria would be in early fall—cool cucumber, fresh mint, tart green apple, and sparkling wine creating a cocktail that feels both summery and perfectly suited to the changing season. One sip, and we’re transported back to that unforgettable sunset dinner on the Portuguese coast.
Porto Covo, Portugal
Cucumber & Granny Smith Sangria – Inspired by an evening in beautiful Porto Covo, Portugal
Crisp Granny Smith apple, cool cucumber, and fresh mint mingle with rum and sparkling wine in this refreshing Portuguese-inspired sangria. The secret is straing the fresh apple purée until perfectly smooth, creating an elegant, pulp-free cocktail.
Serves 8
Ingredients
1 bottle (750 ml) dry sparkling wine, such as Cava or Prosecco, well chilled
1 cup white rum
½ cup cucumber liqueur
½ cup strained Granny Smith apple purée (recipe below)
1 Granny Smith apple, thinly sliced
½ English cucumber, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
12–15 fresh mint leaves
½ cup chilled sparkling water, optional
Ice, for serving
Strained Granny Smith Apple Purée
Peel and core 2 Granny Smith apples. Blend with 2 tablespoons of fresh lemon juice and approximately ¼ cup cold water until completely smooth.
Pour through a fine-mesh sieve lined with cheesecloth. Allow the liquid to drain naturally, pressing only very gently. Do not push the pulp through the sieve, as this will cloud the sangria. For an exceptionally clear finish, strain once more through very fine cheesecloth or a coffee filter.
Measure ½ cup of the strained apple liquid and chill until ready to use.
To Make the Sangria
In a large pitcher, combine the rum, cucumber liqueur, and strained Granny Smith apple purée. Add the sliced apple, cucumber, lemon, lime, and mint. Stir gently and refrigerate for 1–2 hours to allow the flavors to infuse.
For an especially clear, refined sangria, strain the infused mixture before serving, then add fresh slices of apple, cucumber, and citrus back to the pitcher.
Just before serving, gently pour in the chilled sparkling wine. Add sparkling water if you prefer a lighter sangria.
4. Serve over ice and garnish each glass with a delicate cucumber slice, Granny Smith apple, citrus, and a sprig of fresh mint.
The Paris House Note: Do not muddle the fruit or mint. Keep the infusion gentle, and add the sparkling wine only at the very end, so the sangria stays beautifully clear, fresh, and effervescent.
Recipe courtesy of Restaurante Marisqueira O Pescador No Largo
A handwritten recipe is a lovely keepsake.
Sip on delicious sangria while enjoying beautiful music by Filipe Silva.
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