Cocktail recipe: Blue moon over Barcelona

Five o'clocktail: Impress your guests with a summer cocktail dessert recipe by Cava restaurant's master chef, Christopher McDonald

Roberto Caruso

Christopher McDonald of Toronto’s Cava restaurant is a master of much more than the gourmet tapas for which he is known. Here he adds the creation of a refreshing Chatelaine cocktail to his list of accolades. Sit back and enjoy a grown-up take on a childhood fave: the float. (We did!)

Blue moon over Barcelona


Handful fresh mint
1 1/2 tsp white rum
1/3 cup Cava or sparkling wine
1 large scoop lemon or lime sorbet
1 oz wild-blueberry juice
(such as Van Dyk’s)


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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