Over a captivating read lounging on the shores of Mallorca, I’ve found myself enjoying a simple yet quenching cocktail you could savor just about anywhere.
1 part fresh squeezed grapefruit juice
1 part Cava
Pair equal parts juice to cava, and top generously with ice. As always, you can substitute 1 part cava for 1 part sparkling water, should you desire a non-alcoholic option. Add honey to sweeten if needed.
Enjoy with a crispy potato chip topped with Jamón Serrano, or crème fraîche, sprinkled chives and a delicate salmon roe. A piquillo pepper stuffed with anchovies is another favorite, and a magnificent pairing. Find the recipe here.