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.
1 large navel orange
1/4 cup sugar
1 tablespoon hot water
1 1/4 cups Lustau Palo Cortado Peninsula sherry or Lustau Don Nuno dry oloroso sherry
2 tablespoons lemon juice
2 (750-milliliter) bottles chilled Spanish brut (dry) cava or other sparkling wine
How to Make It
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.
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.