Cava
This spritz-style aperitif shows off Cava's crisp, citrusy bubbles without burying them, lengthened with a splash of orange and a whisper of liqueur. It is a bright, low-fuss way to open a meal in the Penedès spirit of celebration.
Approximate, per 1 flute (~125ml). Values vary by recipe and portion.
Ingredients
- ·1 bottle brut Cava, well chilled
- ·60 ml fresh orange juice, strained
- ·30 ml Cointreau or triple sec
- ·1 tsp caster sugar (optional, to taste)
- ·Orange twists, to garnish
- ·Ice, to chill the glasses
Method
- 1
Chill the Cava thoroughly in the fridge for at least 3 hours; cold wine holds its mousse far better.
- 2
Fill your flutes or wine glasses with ice for a minute to chill them, then discard the ice and any water.
- 3
If using sugar, stir it into the orange juice until dissolved, then divide the juice and the Cointreau between four glasses.
- 4
Tilt each glass and pour the Cava slowly down the side to preserve the bubbles, topping up gently.
- 5
Give a single soft stir, garnish with an orange twist expressed over the surface, and serve at once.