Red and white wine, guava, ginger beer, cucumber, Fireball • 5oz

Sassy Sangria Crush

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

GOLDEN EMBERS

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OLD FASHIONED

Blend of Macabeo, Xarel-lo and Parellada; medium-body, green apples, lemon peel, apricot pie and hints of thyme on the nose. Gentle with soft bubbles and a clean, balanced finish.

In a large mixing bowl, combine the Macabeo, Xarel-lo, and Parellada grape juices. Stir gently to blend the flavors together.

Prepare the Base

Add the green apple slices, lemon peel, apricot pie filling, and fresh thyme leaves to the grape juice mixture. Stir gently to incorporate all ingredients evenly.

Add Flavor Components

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Chill the Mixture

Once chilled, take the mixture out of the refrigerator and fill serving glasses with ice cubes.

Prepare for Serving

Pour the grape juice mixture over the ice cubes in each glass, filling them halfway. Top with sparkling water for a refreshing finish.

Add the Sparkling Water

Garnish each glass with a sprig of fresh thyme and serve immediately for a refreshing beverage.

Garnish and Serve

Macabeo grape juice

Xarel-lo grape juice

Parellada grape juice

Green apple slices

Lemon peel

Apricot pie filling

Fresh thyme leaves

Sparkling water

Ice cubes

Cava, Castell de Sant Pau, Brut, Aragon DOP

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Navarro Bowl

Make Cava, Castell De Sant Pau, Brut, Aragon DOP Recipe in just 50m. Blend of Macabeo, Xarel-lo and Parellada; medium-body, green apples, lemon peel, apricot pie and hints of thyme on the nose. Gentle with soft bubbles and a clean, balanced finish.

Cava, Castell De Sant Pau, Brut, Aragon Dop Recipe

Descriptors

Tasting Notes

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