Cava and Pomegranate Cocktails | José Andrés

Cava and pomegranate cocktails is the first of its kind on this blog. I want to make a special toast and commend the relief efforts of World Central Kitchen (WCK), spearheaded by José Andrés. Feeding whoever is in need of a warm meal anywhere around the world is a complex undertaking. When images of those displaced by hurricane Ian in Florida or the war in Ukraine, I want to reach out and do my part. WCK has served millions upon millions of meals and is still going strong. Let’s salute José Andrés’ vision and his stamina in addressing global crisis wherever it is—at a remarkable scope and scale and speed.

Cava is a sprinkling wine from Spain. Cava is a Greek term referring to a “high end” table wine. It comes from the Latin word “cava” meaning cave in English. In the early days, Cava was produced in the caves for the preservation or the aging of wine. Today Cavas have become interwoven with Catalan and the Spanish family traditions. It’s common to serve Cava in any celebration: baptism, weddings, dinners and parties.

In our house, we use a variety of sprinkling wines: Champaign, Prosecco or Cava, depending on what’s on hand. A fizzy and bubbly mouth feel seems appropriate for any occasion that calls for celebration. Honestly, do we need a special occasion to open a bottle of Cava?

The cocktail is a mix of Cava, pomegranate juice and pomegranate seeds. There is really no right or wrong ratio in mixing the wine and juice, just individual preference for the amount of alcohol you want to put in the cocktail. For me, the quintessential ingredient is the pomegranate seeds. They are sweet jewels. soaked with part juice, part wine, that pop in your mouth in the most delightful way. I can have a whole bowl of these seeds!

Don’t forget to support José Andrés and his team at World Central Kitchen for their ongoing humanitarian mission across the globe.

Print Recipe

Cava and Pomegranate Cocktails | José Andrés

By José Andrés – Serves: 12

Removing seeds from a pomegranate can seem tricky. "Don't worry, it is easy!" José Andrés says. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin. "Just hit it! Really hit it!" Andrés urges. Then open up the bundle and pick out the seeds, which should practically pop out.

Ingredients

• Seeds from 1 pomegranate
• Two 750-milliliter bottles cava or other sparkling dry white wine, chilled
• 1/4 cup pomegranate juice

Instructions

1

Fill 12 flutes with cava. Add 1 teaspoon of the pomegranate juice to each flute, garnish with pomegranate seeds and serve.

Notes

Rolling the pomegranate on the counter to loosen the seeds makes it easier to dislodge them from the fruit. You could hear small crackling noises inside. In stead of pounding the halved pomegranate wrapped with a cheese cloth, your open palm works well too, catching some of the seeds while letting some fall into the bowl. https://www.foodandwine.com/recipes/cava-and-pomegranate-cocktails