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Blue moon over Barcelona

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Blue moon over Barcelona

Photo by Roberto Caruso

Chatelaine Triple Tested

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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