On the first day of Christmas Freixenet Cava gave to me…

Here are some creative ways to turn this Brut into multiple gifts this season, and all year round. Because, I mean, who really only enjoys peppermints in winter?

DAY 1: Personalize Your Present
Need a last minute Holiday party hostess gift? Don’t panic – a bottle of Freixenet Cava is all you need. The matte black bottle is the perfect canvas for a personalized message. Grab a gold pen and turn the bottle into a unique gift that everyone can enjoy.

personalize

DAY 2: The Sparkling Maple Leaf
In a cocktail shaker filled with ice, combine 1 oz whisky, 1 oz maple syrup, and 1/2 oz lime juice. Shake and strain the mixture into a glass. Top off with 3 oz Brut Cava.

DAY 3: Brie + Cava Fondue
Rub 1 whole clove garlic in a saucepan. Add 1 c Extra Dry Cava and 1 tbsp cornstarch over low heat. Do not boil. Add 2 c Brie cheese in portions while slowly increasing the heat, (do not let boil). When cheese has melted, add 2 tbsp kirsch (fruit brandy), 1 tsp lemon juice, and a pinch of freshly grated nutmeg, cinnamon and brown sugar. Serve in a fondue pot with your favorite choice of fruit and bread for dipping.

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DAY 4: Grab a bottle of Freixenet Cava
and decorate the bottle with holiday stickers! Give to a coworker or friend to enjoy with you after work.

DAY 4: Candy Cane Cava-tail
Fill 1/3 of a flute with White Crème de Cocoa and the rest with chilled Sweet Cuvée Cava. Garnish with a whole candy cane.

candycanecocktail

DAY 5: Add Cava in cake balls!
1 package white cake mix
1 ¼ c. Sweet Cuvée Cava
⅓ c canola oil
4 egg whites
16 oz container prepared vanilla cake frosting
10 oz dark chocolate chips

INSTRUCTIONS
– Preheat oven to 350ºF
–  Spray a 13×9-inch baking pan with nonstick cooking spray. Set aside. In a large bowl, beat cake mix, Cava, canola oil, and egg whites at medium speed with a mixer until smooth. Pour batter into prepared pan.
– Bake for 15 to 20 mins. Let cool in pan for 30 min.
– Using your hands, crumble the cake into a large bowl. Using a stand mixer or a hand mixer, mix in frosting until combined. Let sit in refrigerator overnight.
– Line a baking tray with wax paper. Form small round balls with your cake mixture by rolling between your palms or by using a melon baller. Place the baking tray in the freezer for 1 hour.
– Melt the white chocolate in a glass bowl in the microwave, stirring every 20-30 secs until smooth.
– Remove the balls from the freezer. Using one toothpick, pick up the balls one at a time and dip in the chocolate. Use a second toothpick to slide the ball off the first toothpick onto the wax paper lined baking tray.

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DAY 6: Pomegranate Cava Punch
In a large bowl, stir together 1 juiced lemon, 1 c Old Orchard pomegranate juice, 1/3 c pomegranate seeds, 1 c orange liqueur and 2 c Brut Cava. Add twists from lemon peel and rosemary sprigs for garnish.

DAY 7: Cava Ginger Hot Toddy
In a small mug, combine 2 oz brewed gingerbread tea, 1/2 tsp molasses, 1 tsp raw sugar, and top off with Extra Dry Cava. Garnish with a lemon slice and cinnamon stick

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DAY 8: Marshmallows fluffed with Cava.
3 packages unflavored gelatin
1 c chilled Brut Cava
12 oz granulated sugar, approximately 1½ c
1 c light corn syrup
¼ tsp kosher salt
½ tsp vanilla extract
¼ c confectioners’ sugar
¼ c cornstarch
Nonstick spray

– Place gelatin and 1 c of Cava into standing mixer.
– In a small saucepan, combine the remaining Cava, granulated sugar, corn syrup and salt. Place over medium high heat, cover and cook for 3 to 4 mins. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240º F (approximately 7 to 8 mins). Remove once heated.
– Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 mins.

Add vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows:
– Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-in metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
– When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours or overnight.
– Place the marshmallows onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Add to your favorite hot chocolate recipe and enjoy!

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DAY 9: The Ginger Swing
Purée 1 ripe pear in a food processor, set aside. Combine 1/2 c water, 1/2 c sugar and 4 inch piece of fresh ginger, quartered in a small pan. Bring to a boil and stir until sugar is dissolved. Cover, turn the heat off and let sit for 30 minutes. Remove ginger pieces, pour the syrup into the pear purée, stir, cover and refrigerate until cold. Once cold, spoon 2 tbsp of mixture into a flute, top off with Brut Cava.

DAY 10: The Evergreen Twist
Bring 1/2 c sugar, 1 1/2 c water, and 1/4 c juniper berries to a simmer in a pot, stirring until sugar is dissolved. Remove from heat; let cool completely. Strain through a fine-mesh sieve; discard solids. Refrigerate 1 hour. Combine 3 tbsp juniper syrup with 1/2 cup Freixenet Cava to a glass. Garnish with a pine sprig; serve immediately.

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DAY 11: Cava Wonderland
Prepare rims by combining 1/4 c coconut flakes, 2 tbsp granulated sugar, and one scraped vanilla bean. Coat the rim of a glass with lemon juice to make the sugar mixture stick. Pour 2 oz coconut juice blend or coconut puréed nectar into bottom of glass. Fill with Extra Dry Cava and stir to mix.

DAY 12: Grab a bottle of Freixenet Cava
and a few friends and toast to 2017! Add some black and gold decorations, a fun playlist and sip Cava all night long while re-living the most hilarious moments of 2016.