Cava con Flor de Sauco y Pepino

Ingredients

Instructions

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.

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.

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.

4. 4

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

Nutrition per serving

Notes

• •For the best texture and fizz, chill the Cava thoroughly before opening and use very cold glasses if possible.
• •If you prefer a lighter cocktail, reduce the elderflower liqueur to 40 ml total.
• •A dry or brut Cava balances the sweetness of the elderflower best.
• •Do not prepare this far in advance; assemble just before serving so the bubbles stay lively.

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