Cava Cocktail Food

CAVA COCKTAIL

Steps:

• Start by making the dried orange slices to garnish. Spread out the orange slices on a lined baking tray. Heat oven to 110C/ 90C fan/gas ¼ and cook for 2 hrs. Can be done a day ahead and stored in a container.
• Pour the fruit juices, vodka, cinnamon syrup and orange blossom water into a cocktail shaker and add a couple of handfuls of ice. Shake well, then strain into two large wine glasses with more ice. Top up with cava and garnish with a slice of dried orange.

CAVA COCKTAIL

Steps:

• Using a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup.
• In a small pitcher combine the blood orange juice, lemon juice, bitters, and the chilled cava. Give it a little stir. Pour into a chilled champagne flute. Garnish with a thin slice of blood orange.

CAVA COCKTAIL

Steps:

• If desired, place a sugar cube in the bottom of a Champagne flute. Pour the pomegranate juice over it, then the Cava. Drop a few pomegranate arils into the glass. Serve.

CHAMPAGNE COCKTAIL

Steps:

• Put the sugar cube in the bottom of a champagne flute. Shake the bitters onto the sugar cube and let it soak in for a few seconds. Add the brandy, if using, then top up with champagne. Twist the orange peel over the top of the glass to release some of the oils, then drop into the glass to serve.