Blue moon over Barcelona
By Chatelaine
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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.