- 2 blood oranges, plus 1 thin slice, for garnish
- Splash of fresh lemon juice
- Splash of bitters
- 1/2 cup chilled cava
Using a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup.
In a small pitcher combine the blood orange juice, lemon juice, bitters, and the chilled cava. Give it a little stir. Pour into a chilled champagne flute. Garnish with a thin slice of blood orange.