Last weekend, we launched Brunch service at our Washington DC location and the bar staff took the opportunity to test a new selection of Brunch cocktails.

The first on the list, the Catalan Cava Cocktail begins with  Ya 23 Cuve Cava, a Catalan Sparkling wine from New York based importer and distributor, Vinos Libres. In 2010 the Vinos Libres team traveled to Penedès, Spain, to seek out the best Brut Reserva and Rosé Cavas they could find. After rounds of blind tastings and spirited discussions 4 winners were chosen with a resounding YA! (hence the name). Then, working with a cellar master, the wines were blended to make the ultimate Cava and, after 23 blends, perfection was found. Vinos Libres describes the Cava as a “fresh, clean Cava with a great nose, solid minerality, elegant mouth feel and a soft fresh lemon finish with very persistent bubbles.” They also advise to “drink it slowly, as it is highly addictive”.

Next, Perucchi Sweet Vermouth is added to the Cava. Perucchi Vermouth was created in the 1800’s by Augustus Perucchi and is the first Vermouth ever produced in Spain. This vermouth followed the traditional Italian and French recipes in which wine is blended with plants, herbs and roots. Perrucchi explains that “every component of this complex blend is carefully selected and harvested at its right point of maturity, and then are macerated, ground, infused, pressed, and filtered. It is then combined with a ‘Grand Cru’, which results in a ripe, soft balanced wine that is then aged in ancient oak casks.” The notes of chamomile, ginger, lemon verbena, cinnamon, mint, and orange blossom are a result of this careful process and aging in casks that date back to the 1800’s.

The cocktail is finished with Campari and orange juice and is garnished with an on orange slice. We hope you enjoy the tradition and heritage of this cocktail as much as we’ve enjoyed creating it!