Cava con Flor de Sauco y Pepino

Nutrition · per serving

Steps

1. 1

   Wash the cucumber and mint. Using a peeler or knife, cut 4 thin cucumber ribbons or slices for garnish, then finely chop the remaining cucumber. Lightly slap the mint leaves between your hands to release their aroma without bruising them too much.

   80 g cucumber10 leaves fresh mint leaves4 pieces thin cucumber ribbons or slices
2. 2

   Divide the chopped cucumber and mint leaves between 2 wine glasses or large flutes. Add the elderflower liqueur, then gently muddle just enough to bruise the cucumber and mint and draw out their flavor; do not mash into a pulp, or the drink can become watery and grassy.

   80 g cucumber10 leaves fresh mint leaves60 ml elderflower liqueur
3. 3

   Fill each glass with ice cubes. Slowly top with the chilled Cava, pouring down the inside of the glass to preserve the bubbles. Give each drink one gentle stir to combine.

   160 g ice cubes240 ml Cava, well chilled
4. 4

   Garnish each glass with a mint sprig and 2 cucumber ribbons or slices. Serve immediately while cold and sparkling.

   2 fresh mint sprigs4 pieces thin cucumber ribbons or slices

Origin & History

Cava is Spain's iconic traditional-method sparkling wine, produced mainly in Catalonia and long associated with celebrations and aperitif culture. Modern Cava cocktails often pair it with floral liqueurs and fresh herbs or fruit, reflecting contemporary bar trends while keeping the wine's crisp, festive character.