What's New in January

Cava Avinyó Cocktail Contest

What cocktails do you mix with Cava? To kick-off the release of our first annual artists series of limited edition porrons, we're giving away one of these 12 hand-painted porrons to the winner of our Cava Avinyó Cocktail Contest. To enter the contest just email us your recipe for a cocktail that features Cava Avinyó Brut Reserva or Cava Avinyó Rosado as one of the ingredients. We'll be taking submissions throughout the year and this fall we will chose our favorite. The winning Mixologist will receive one of these limited edition porrons.

Limited Edition Porrons by Fausto Morales

Our porron artist for 2008 is Fausto Morales. Fausto is an internationally recognized video artist whose videographic installations have been seen from Berlin to Brooklyn. Fausto’s company, Slidemedia, currently produces music videos for several recording artists in Spain, including Antonio Orozco. The commissioned porrons grew out of a long tradition of collaborative efforts between artists and winemakers. This is the first in a series of porrons that will be released annually, with a different artist each year.

Recipes

Here are the submissions for our Cava Avinyó Cocktail Contest. We'll be taking recipes all year so keep 'em coming.

Nemi Setenta y Cinco
by Matt M. of Encore in Los Vegas, Nevada (recipe originally created for Nemi in Mexico City)
Cava Avinyó Brut Reserva
1 & 3/4 oz English Cucumber infused Vodka*
1 oz Lemon Juice
1/2 oz Simple Syrup
In a mixing glass, filled 3/4 of the way with ice, combine English cucumber infused vodka, lemon juice and simple syrup. Shake and strain into a chilled martini glass. Top with Cava Avinyó Brut Reserva and garnish with a thin cucumber slice.

* To make English Cucumber infused Vodka
1 bottle of Vodka
2 English Cucumbers
Pour vodka into a large container. Peel, de-seed and chop cucumbers into small coins then add to vodka. Let the cucumbers marinate in the vodka for 48 hours. Strain off the vodka and discard the cucumbers. Keep the vodka refrigerated until use.

Cañón de Costa
by Chris R. of Vine in Atlanta, Georgia
2 oz Cardenal Mendoza Brandy
1/2 teaspoon superfine sugar
1/2 oz lemon juice
5 oz Cava Avinyó Brut Reserva
Combine Cardenal Mendoza Brandy, sugar and lemon juice in a chilled, ice-filled cocktail shaker and shake well. Strain into a Collins glass that is half-full of cracked ice and top off with Cava Avinyó Brut Reserva

Southern Sunset
by Kevin C. of Acme in Carrboro, North Carolina
5 oz Cava Avinyó Brut Reserva
1/2 oz Pernod
1/2 oz Cointreau
Orange Flower Water
Combine Pernod and Cointreau in a wine flute. Add Cava Avinyó Brut Reserva and blush with Orange Flower Water. Serve cold.

Oran-Giña
by Fernando A. of New Jersey
2 parts Cava Avinyó Brut Rosado Reserva
1 part Orangina brand sparkling citrus beverage
Combine Cava Avinyó Brut Rosado Reserva and well shaken Orangina in a simple glass. Shoot it!

The Titini
by David B. of Trios Enoteca in Denver, Colorado
1 oz Cava Avinyó Brut Reserva
Float in a chilled Martini glass.
2 oz Vodka
1 oz pineapple juice
1/2 oz cranberry juice
Shake well and pour over float of Cava Avinyó Brut Reserva, garnish with an orange wedge.

Bocce Ball
by Allison A. of New Jersey
5 oz Cava Avinyó Brut Reserva
Chilled Lillet Rouge
Bitters
Pour Cava Avinyó Brut Reserva into a chilled wine flute. Gently stir in chilled Lillet Rouge until you achieve the color of pomegrate. Add a few drops of bitters and garnish with a paper-thin slice of mango.

Death in the Frosty Afternoon
by Chris D. of Nopa Restaurant in San Francisco, California
5 oz Cava Avinyó Brut Reserva
1/2 oz Minus 8 Icewine Vinegar
1/2 oz St George Absinthe
Build in a flute and serve without a garnish.

Saint 75
by Neyah W. of Nopa Restaurant in San Francisco, California
4 oz Cava Avinyó Brut Reserva
1 oz St Germain Elder Flower Liquor
1/2 oz Creme de Violete
Juice from 1/2 of a lemon
Shake and strain liquor and juice into a flute, top with Cava Avinyó Brut Reserva and garnish with a lemon twist.

Carolina Classic Cocktail
by Liza R. of South Carolina
Combine one half ounce Triple Sec and one ounce freshly muddled pineapple juice, fill with Cava Avinyó Brut Reserva and top with a dash of lemon-lime soda.

Avinyó-cariño
by Fernando A. of New Jersey
Gently poor chilled Cava Avinyó Brut Reserva into a whisky glass and top with a tiny splash of sparkling Swedish pear juice.