If you are a lover of cocktails, you may have found it difficult striking a balance between yeasty Champagne and peachy Prosecco, Cava, the Catalan contribution to the world of sparkling wines. Cava is bright, crisp and deliciously dry, making it a perfect contender for cocktails.
If you have ever wondered how to incorporate your cava into your cocktails, here are some of the best bubbly ones you can make.
French 75
If you’ve just picked up a bottle of quality gin and you’d like to highlight the good flavours of the spirit in a carbonated cocktail, then cava should be your first choice.
If you’ve just picked up a bottle of quality gin and you’d like to highlight the good flavours of the spirit in a carbonated cocktail, then cava should be your first choice.
Unlike Champagne, which can run over more delicate, subtler flavours of its cocktail cohabitants, Cava blends more subtly A Cava-based variation of the classic French 75 will give you that same bubbly feeling with an extra citrus kick. What you need to make it are gin, lemon juice and champagne.
White Sherry Sangria
You can let go of the fruit-laden, overly sweet sangria and make yourself a dry, nutty alternative. Cocktails like this are perfect for those mornings where you wake with a toothache from one too many dessert cocktails but still crave a light beverage to clear your head.
You can let go of the fruit-laden, overly sweet sangria and make yourself a dry, nutty alternative. Cocktails like this are perfect for those mornings where you wake with a toothache from one too many dessert cocktails but still crave a light beverage to clear your head.
Cava is the sparkling wine you need in such a situation, with a touch of citrusy zestiness to round out the sherry-based punch. Cava, Sherry and combined are the essentials you need to make this lovely drink.
Bubbly Mary
On the indulgent side, you have the lavishly garnished Bloody Marys that are meals unto themselves. Pulling back a bit is the Bloody Caesar, which uses Clamato in place of tomato juice for a briny variation.
On the indulgent side, you have the lavishly garnished Bloody Marys that are meals unto themselves. Pulling back a bit is the Bloody Caesar, which uses Clamato in place of tomato juice for a briny variation.
If you take it a step further back, you’d get a bubbly drink which uses sparkling wine to lighten the load. Cava is especially adept at elevating the savory-herbaceous mix. A mix of Clamato picante, Cava and cucumber bitters gives you a sweet and indulgent drink.
Aperol Spritz
Prosecco is a natural pairing for Aperol as both come from the Veneto region of Italy. However, Aperol is drier than Prosecco. This makes Cava bring out Aperol’s bitter notes, pushing the liqueur toward its bolder sibling, Campari. A mix of Aperol, Prosecco and soda will give you a drink you can’t help but like.
Prosecco is a natural pairing for Aperol as both come from the Veneto region of Italy. However, Aperol is drier than Prosecco. This makes Cava bring out Aperol’s bitter notes, pushing the liqueur toward its bolder sibling, Campari. A mix of Aperol, Prosecco and soda will give you a drink you can’t help but like.
Sazerac Spritz
This is a combination of two classics, the Sazerac and the Champagne Cocktail. This drink incorporates the Sazerac’s strong notes of absinthe into the bubbly format of the Champagne. While the recipe calls for Prosecco, Cava produces a drier drink with stronger notes of citrus.
This is a combination of two classics, the Sazerac and the Champagne Cocktail. This drink incorporates the Sazerac’s strong notes of absinthe into the bubbly format of the Champagne. While the recipe calls for Prosecco, Cava produces a drier drink with stronger notes of citrus.
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