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Food styling by Victoria Walsh (Angus Fergusson for The Globe and Mail)
Food styling by Victoria Walsh (Angus Fergusson for The Globe and Mail)

Seville Orange and Cava Cocktail Add to ...

This simple, elegant cocktail calls for cava, an inexpensive Spanish bubbly, but you could also use prosecco or Champagne.

Because of their extremely short season, Seville oranges can be hard to find. If you can’t locate any, you can make these recipes by substituting equal parts fresh lemon and sweet orange juice.

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  • Preparation time: 5 minutes
  • Ready time: 10 minutes
  • Servings: 4


4 Seville oranges

2 tbsp extra-fine granulated sugar

A few splashes of Aperol

1 750-ml bottle of dry cava


Using a zesting tool or a sharp paring knife, cut four twists from the Seville oranges. Set aside. Cut oranges in half and, using a reamer, a juicer or a fork, squeeze the juice into a measuring cup. Discard shells and seeds. Add sugar and mix until completely dissolved.

Divide orange juice among 4 chilled champagne flutes. Add a splash of Aperol to each, then top with cava. Garnish with orange twists.

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