Photo: Brian Woodcock; Styling: Paige Hicks
From the Kitchen of…Scott Mowbray, Former Cooking Light Editor
"I wanted the Spanish flavors of Catalonian cava and Jerez sherry to mingle in a holiday punch. The syrup, called an oleo saccharum, pulls essential oils from the orange peel and perfumes the cocktail."
Make this punch up to 4 hours ahead, but wait to add the cava until just before serving.
Serves 12 (serving size: about 2/3 cup)
1. Remove rind from orange using a vegetable peeler, avoiding white pith. Place rind and sugar in a medium bowl; pound rind and sugar together using a muddler or wooden spoon until rind releases its oils. Cover and let stand at room temperature 2 to 4 hours.
2. Add hot water to rind mixture, stirring to dissolve sugar. Strain through a sieve into a pitcher; discard rind. Stir in sherry and juice; gently stir in cava.