A cocktail toast to Juan Rodriguez Cabrillo in celebration of his historic trip and discovery of San Diego! This weekend in San Diego, the annual Cabrillo Festival brings to life the story of Juan Rodriguez Cabrillo, a Portuguese conquistador and explorer in Mexico and Central America, who spent his youth in Cuba.
Cabrillo sailed for the King of Spain in search of new lands and wealth and helped establish trade routes between Asia and the Americas, playing an important role in the beginnings of today’s global economy. Traveling along the West Coast of Baja California, Cabrillo and his crew eventually reached what is now known as San Diego on September 28, 1542, where they were met by the native Kumeyaay/Diegueño Indians, also known as Iipay or Tipay.
Unaware at the time of the historical significance of his voyage, Cabrillo secured his place in history as the first European to land on the west coast of what is now the Untied States of America and now thousands journey to Cabrillo National Monument each year to commemorate the explorer who touched so many of the cultures of present day San Diego.
The re-enactment of Cabrillo’s historic landing at Ballast Point comes to life as re-enactors dressed as Cabrillo and crew will sail into San Diego Bay aboard San Salvador, the Revenue Cutter Californian from the Maritime Museum of San Diego, which is the official tall ship of the State of California, landing at Ballast Point and “claiming the land” for the King of Spain.
Ballast Point, believed to be the actual location where Cabrillo landed on September 28, 1542, is located on Naval Base Point Loma.
Taken from the pages of history, this celebration is one the whole family can enjoy. For the adults, a cocktail with a blend of Spanish (Cava) and Portuguese (Brandy/Port) influences will get you in the mood to celebration our San Diego heritage. Cheers to Cabrillo!
Cava Sangria
Ingredients:
1 bottle Spanish cava, chilled
1/4 cup white grape juice
1/4 cup brandy
1/4 cup peach liqueur
1/4 cup each of sliced strawberries, peaches and grapes
8 mint leaves
Directions:
Combine all ingredients, except the Cava, in a large pitcher and cover; chill at least one hour, up to 3 hours.
Pour Cava over fruit mixture and stir. Serve in chilled champagne flutes and garnished with strawberries and mint.
- 1 bottle Spanish cava, chilled
- 1/4 cup white grape juice
- 1/4 cup brandy
- 1/4 cup peach liqueur
- 1/4 cup each of sliced strawberries, peaches and grapes
- 8 mint leaves
- Combine all ingredients, except the Cava, in a large pitcher and cover; chill at least one hour, up to 3 hours.
- Pour Cava over fruit mixture and stir. Serve in chilled champagne flutes and garnished with strawberries and mint.
