Cava Recipe

Chill glassware

Place 6 wine flutes or coupe glasses in the refrigerator or fill them briefly with ice water to chill while you prepare the cocktail base.

Mix base (single serving or small batch)

In a mixing glass or small pitcher, combine 2 tablespoons elderflower liqueur, 2 tablespoons fresh lemon juice, 1 tablespoon simple syrup and (optional) 3 tablespoons gin if using a stronger cocktail. Add 1 cup ice and stir gently for 10–15 seconds to chill and dilute slightly.

Strain and top with cava

Discard the ice water from the chilled glasses. Strain the mixed base evenly into 6 chilled glasses (about 1 tablespoon to 1.5 tablespoons of base per glass). Immediately top each glass slowly with chilled Brut Cava, pouring gently down the side so the bubbles remain lively. Use roughly 1/6 of the bottle per glass (about 5–6 oz / 150–180 ml each).

Garnish each glass

Add 1 halved berry (raspberry or a small piece of strawberry) into each glass. Float a lemon wheel or a small twist on the rim and tuck a small mint sprig into the drink for aroma.

Serve immediately while the cava is fizzy and cold.

Build a pitcher

In a large pitcher, combine 3 tablespoons orange liqueur, 3 tablespoons elderflower liqueur, 6 tablespoons fresh lemon juice, 3 tablespoons simple syrup and (optional) 9 tablespoons gin if making a stronger punch. Add sliced orange, half a sliced cucumber, and a generous handful of berries and mint.

Add cava & serve

Right before serving, slowly pour in 2 bottles chilled Cava to preserve bubbles. Gently stir once to incorporate. Serve over ice in glasses and garnish with extra fruit and mint.