DELICATE IN COLOUR BUT VIBRANT IN TASTE

PEAR & CINNAMON BELLINI

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PEAR & CINNAMON BELLINI

The colour of sunset, the taste of sunshine.

Add the perfect touch of Spanish sunshine to your season. Made with Campo Viejo Cava Brut Reserva, the latest cocktail from our mixologists uses just 3 ingredients to create a burst of sunshine, no matter what the weather outside.
Recommended glass:

Champagne Flute

INGREDIENTS

Units: Metric | Imperial(US)

1oz. or 30ml 1oz. or 30ml Chilled pear nectar
¼ oz. or 7.5ml ¼ oz. or 7.5ml Cinnamon syrup
3 oz. or 90ml 3 oz. or 90ml Campo Viejo Cava Brut Reserva
Cinnamon sugar
Sliced pear

METHOD

Dip the rim of your flute into a shallow dish of water, then coat it with cinnamon sugar.

Combine the chilled ingredients in the flute, and stir them gently

Add the Campo Viejo Cava Brut Reserva

Garnish with a sliver of pear, and bask in this ray of Riojan sunshine.

Continue to cover pieces in flour mix and add to the frying pan. Do not crowd the pan, leaving enough room in the pan to turn over squid rings if necessary.

Fry until the rings turn golden. When done, remove the squid rings from pan and allow to drain on a paper towel. Serve hot alongside lemon wedges.