This cocktail was inspired by sustainability! Instead of pouring out the flat cava at my restaurant, I made it into a syrup. Thinking about flavours that would compliment the cava, I was inspired from where Cava comes from and wanted to incorporate flavours from that part of the world. I fat washed some cognac with EVOO, and was able to reuse the cognac oil in baking and cooking.
2oz of EVOO Fat Washed Cognac*
0.25oz Cava Syrup**
3 Dashes Peychaud’s
Absinthe Rinse
Lemon Twist
In a mixing glass, add EVOO Cognac, Cava Syrup and Peychaud’s with ice. Stir until diluted and strain in an Absinthe rinsed snifter glass. Express oils from a lemon twist and garnish over the rim.
*EVOO Cognac:
– Heat up 8oz of good quality EVOO, and add to 750ml of Cognac.
– Allow flavours to infuse for 24 hours and then put the mixture into the freezer.
– Once the oil has solidified, strain through a coffee filter.
**Cava Syrup:
– Add equal parts of sugar and flat cava to a pot and turn to medium-high heat.
– Stir until sugar is dissolved and the cava is slightly boiling.
– Take off heat and allow to cool, store in the fridge for 3-4 weeks.
