Cava Cocktail with Blood Orange

I have a big weekend planned. I am throwing out our microwave. Yes, we have kids and that is exactly why I am doing it. Studies show that the damn thing changes the molecular structure of the food that we heat in it. This will end up being an expensive proposition. I have to now buy a kitchen clock and a new coffee maker. My wife always reheats her coffee in the microwave. I’m going to need a coffee thermos that keeps the coffee hot.

Certainly the health and safety of my family is very important. But there are other reasons to toss the wonder box. The amount of counter space that we will gain will be handy, for instance. Also, food tastes better when warmed gently and slowly on the stove top or in the oven. But the biggest reason to drop the big red box off at the recyclers comes from my friend Sally. She said: “Life’s too short to be in a hurry. Put (your food) on the stove, make yourself a drink and sit down with a good book.”

Here is one nice little cocktail that is in season right now, is not too alcoholic and is fun to share with your partner or friends.

Ingredients

  • Bottle of Cava (or other inexpensive, dry sparkling wine)
  • 4 Blood Oranges, juiced
  • 1 Lemon (Meyer if you have it)
  • Bitters or Campari (optional)

Tools

  • Pitcher
  • Chef’s Knife
  • Hand Juicer
  • Strainer
  1. Squeeze the juice from the oranges. Do this through a strainer if your juicer does not also strain.
  2. Squeeze the lemon in.
  3. Add a dash of bitters or Campari (if you have it).
  4. Gently pour the cave into the pitcher. This takes a few minutes.
  5. Stir.

The amounts are relative because of both the sweetness of the cava and the blood oranges. It’s not a bad idea to keep a little of the juice in reserve in case it needs a little extra, well, juiciness.

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