Morgan Schick of San Francisco's Bon Vivants cocktail consultants created this cocktail for Aatxe ("Ah-chay") restaurant, also in San Francisco. A twist on the classic Champagne cocktail, it's made with cava (Spanish sparkling wine) and pacharán liqueur. Pacharán (spelled "patxaran" in the Basque language) is similar to sloe gin--both are made from sloe berries, the dime-size fruit of the blackthorn shrub--but it's less sweet, and is usually made with anise liqueur rather than gin.

Morgan Schick, The Bon Vivants, San Francisco
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

total:
5 mins
Yield:
Makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drop sugar cube into a champagne flute. Shake bitters onto sugar and pour in pacharán. Cut a wide strip of orange zest from an orange with a vegetable peeler and twist it to release its oils. Drop into glass, then fill with cava.

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  • *Order pacharan, also spelled patxaran, from winedelight.com. Sloe gin is widely available in liquor stores, but Schick particularly likes the sloe gin from Spirit Works Distillery, in Sebastopol, CA.

Source

Aatxe, San Francisco

Nutrition Facts

216 calories; carbohydrates 4.7g; sodium 1mg.
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