Nuria Renom Recipe

Chill and measure

Place the bottle of La Maca Beu in the refrigerator at least 2 hours before service (or 30 minutes in an ice bucket) so it is well chilled. Measure and set out lemon juice, elderflower liqueur, and simple syrup. Prepare ice, mint, lemon wheels, and edible flowers.

If you don't have ready-made simple syrup: combine equal parts granulated sugar and water in a small saucepan, bring to a simmer just until sugar dissolves, cool to room temperature and refrigerate.

Mix citrus and liqueur

In a pitcher that holds at least 1.5 liters, combine 1/2 cup fresh lemon juice, 1/4 cup elderflower liqueur, and 2 tablespoons simple syrup. Stir gently to combine.

Add sparkling wine

Slowly pour the chilled bottle of La Maca Beu (approx. 750 ml) into the pitcher over the back of a spoon or by tilting the pitcher to preserve effervescence. Stir once very gently to integrate — avoid vigorous stirring to keep bubbles.

Adjust sweetness & acidity

Taste a small pour. If the drink is too tart, add up to 1 more tablespoon simple syrup. If too sweet, add up to 1 tablespoon more lemon juice. Stir gently after each adjustment.

Serve

Fill six flute glasses (or coupe) with a few ice cubes if desired (for a casual chilled presentation) or no ice for a traditional sparkling presentation. Divide the mixture evenly among the six glasses (about 4–5 oz / 120–150 ml per glass).

Garnish

Tuck two fresh mint leaves and one thin lemon wheel into each glass. Float an edible flower on top of each cocktail if using. Serve immediately so the sparkle is at its peak.

This recipe is designed to highlight the floral and fruit notes of La Maca Beu while adding a bright citrus lift and subtle elderflower sweetness. Multiply quantities by the number of bottles to scale for larger gatherings. For a non-alcoholic version, replace the sparkling wine with a high-quality non-alcoholic sparkling white and omit elderflower liqueur, increasing elderflower syrup to taste.