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Blue moon over Barcelona
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Photo by Roberto Caruso
Impress your guests with a summer cocktail dessert recipe by Cava restaurant’s master chef, Christopher McDonald.
Ingredients
handful fresh mint
ice
1 1/2 tsp white rum
1/3 cup cava, or sparkling white wine
1 large scoop lemon or lime sorbet
5 tsp wild-blueberry juice, such as Van Dyk's
Instructions
Muddle mint in the bottom of a highball glass. Fill glass with ice. Pour in the liquids except for the wild-blueberry juice. Spoon sorbet onto beverage. Top with wild-blueberry juice. Garnish with a lime wedge.
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