This cocktail, served at New York bar Employees Only, is a riff on the classic champagne cocktail. Cava rose from Spain is recommended as the effervescent element for its body and dryness. Meanwhile, Campari, an Italian aperitivo liqueur, adds a pleasing bitter note. Try this one paired with tapas or seafood appetizers. The recipe is adapted from Speakeasy: Classic Cocktails Reimagined, from New York's Employees Only Bar by Jason Kosmas and Dushan Zaric (Ten Speed Press 2010).
John Kernick/Courtesy of Ten Speed Press
Makes 1 drink
5 ounces cava brut rose, divided
1 raw brown sugar cube
4 or 5 dashes Angostura bitters
3/4 ounce Campari
1 lemon twist
Pour 1 1/2 ounces of the sparkling wine into a champagne flute. Place the sugar cube on a bar spoon and saturate it with the bitters. Carefully place the sugar cube in the flute. Let it rest for a moment. Pour in the rest of the sparkling wine. Add the Campari. Twist the lemon peel over the drink, then discard.