Blue moon over Barcelona

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Blue moon over Barcelona

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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