You are not old enough to view this content
ARE YOU OF LEGAL AGE?
Español
English

El arte de los cócteles con cava

Roger Goulart

Descubre recetas exclusivas creadas por nuestros expertos para disfrutar del cava de una manera diferente. Burbujas que inspiran.

Sunrise Mimosa
Cavita Caribeño
Mora Amoreal
Blue Hawaiian
Black Velvet Cocktail
Classic Cava
Toasted Rum Mandarin
Tiffany Mimosa
Royal Cosmopolitan
Cava Sangria
The Roger Spritz
Agua de Valencia
Super Cavamosa
Aperol Spritz
Limoncello Cava
Martini Royale
Cavajito
Airmail
Fizz Grapefruit
Mint Cava
Fizz Pomegranate
French75

RECIPE NUMBER 22

Sunrise Mimosa

Fresh orange juice + " Roger Goulart " cava + grenadine = the most photogenic cocktail of the summer. Three ingredients, one minute, and that color gradient you just can't take your eyes off of. 

INGREDIENTS

  • Cava Roger Goulart
  • Freshly squeezed orange juice
  • Grenadine
  • Orange slice

PREPARATION

  1. Pour fresh orange juice directly into the flute glass, filling it to about ¾ of its capacity.
  2. Top off with Cava Roger Goulart Reserva until the glass is almost full, leaving room for the grenadine.
  3. Using a jigger, add a splash of grenadine, letting it fall gently along the rim of the glass—since grenadine is denser, it sinks to the bottom and creates the red-orange-yellow gradient effect that gives the cocktail its name.
  4. Garnish with a slice or piece of fresh orange on the rim of the glass.
  5. Serve without stirring to preserve the sunrise effect!

USED CAVA

Roger Goulart Organic Reserva

BUY CAVA

Back to the menu

RECIPE NUMBER 21

Cavita Caribeño

Rum, coconut, pineapple… and the bubbles of Roger Goulart Millésime Cava that take it all to the next level. Cavita Caribeño is a journey to the Caribbean in a coupe glass—elegant and with no return ticket.

INGREDIENTS

  • Cava Roger Goulart
  • Rum
  • Pineapple juice
  • Coconut cream
  • Ice
  • A slice of pineapple for garnish

PREPARATION

  1. Add ice to the shaker.
  2. Pour 30 ml of rum over the ice.
  3. Add 30 ml of fresh pineapple juice.
  4. Add coconut cream to taste.
  5. Shake the shaker well until the mixture is well blended and chilled.
  6. Strain the mixture into an empty coupe glass.
  7. Top off with Cava Roger Goulart — the bubbles create that characteristic creamy white foam on the surface.
  8. Garnish with a slice of fresh pineapple on the rim. Enjoy! 

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 20

Mora Amoreal

The color of wild blackberries, the freshness of lime, and the bubbles of " Roger Goulart " Cava in a glass that looks like something out of a dream. Mora Amoreal is pure liquid poetry. 

INGREDIENTS

  • Cava Roger Goulart
  • Vodka
  • Blackberry Syrup
  • Lime Juice
  • Ice
  • Fresh blackberries

PREPARATION

  1. Add ice to the shaker.
  2. Pour 30 ml of vodka over the ice.
  3. Add 60 ml of blackberry syrup—which gives it that striking lilac-violet color.
  4. Squeeze half a lime directly into the shaker.
  5. Shake vigorously until all the ingredients are well combined and the mixture is chilled.
  6. Place a large blackberry on the rim of a glass as a garnish.
  7. Strain the mixture from the shaker into the glass.
  8. Top off the glass with Cava Roger Goulart, letting the bubbles enhance the lavender color.
  9. Serve immediately!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 19

Blue Hawaiian Mimosa

Close your eyes: fresh pineapple, creamy coconut, and the bubbles of Roger Goulart Millésime Cava blending into that Caribbean sea blue. The Blue Hawaiian Mimosa is summer in liquid form. 

INGREDIENTS

  • Cava Roger Goulart
  • Blue Curaçao
  • Coconut cream
  • Pineapple juice
  • Ice
  • A slice of fresh pineapple

PREPARATION

  1. In a shaker or mixing glass, pour 30 ml of coconut cream.
  2. Add 60 ml of fresh pineapple juice.
  3. Add 60 ml of Blue Curaçao—which gives the drink its characteristic tropical turquoise color.
  4. Stir or shake well until all the ingredients are combined into a smooth, blue-green mixture.
  5. Fill a balloon glass generously with ice.
  6. Pour the mixture from the shaker over the ice.
  7. Top off with Cava Roger Goulart r Millésime until the glass is full.
  8. Garnish with a slice of fresh pineapple on the rim. Enjoy! 

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 18

Black Velvet

Black as night, creamy as velvet. Black Velvet is the perfect blend of stout and the bubbles of Cava Roger Goulart Millésime—two worlds that meet without mixing, in the same glass. 

INGREDIENTS

  • Cava Roger Goulart
  • Stout Beer

PREPARATION

  1. Pour half a glass of stout directly into the flute glass.
  2. Rest a cocktail spoon on the rim of the glass.
  3. Pour the Cava " Roger Goulart " Millésime very slowly over the spoon, so that the cava glides gently over the beer without mixing—creating the layered effect so characteristic of the Black Velvet.
  4. The result is a glass with the dark beer at the bottom and the creamy foam of the Cava on top. Enjoy!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 17

Classic Cava

Five ingredients, a century of tradition. The Cava Classic Cocktail is born from the combination of a sugar cube, the bitterness of Angostura, and the everlasting bubbles of Cava Roger Goulart. Elegance in its purest form.  

INGREDIENTS

  • Cava Roger Goulart
  • Angostura Bitters
  • Brandy
  • Sugar cube
  • Cherry for garnish

PREPARATION

  1. Place a sugar cube at the bottom of a flute glass.
  2. Add 3 drops of Angostura Bitters directly onto the sugar cube, letting it soak in.
  3. Pour a splash of brandy over the sugar cube.
  4. Fill the glass with Cava Roger Goulart, allowing the bubbles to activate and dissolve the sugar and bitters, creating that characteristic reddish hue.
  5. Garnish with a cherry on the rim or inside the glass. Done!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 16

Toasted Rum Mandarin

Looking for the perfect cocktail to share? The Mandarina & Toasted Rum with Cava Roger Goulart is easy, spectacular, and unique. Press play and find out how to make it in less than 2 minutes. 

INGREDIENTS

  • Cava Roger Goulart
  • Toasted Rum
  • Tangerine Juice and Grenadine
  • Brown sugar
  • Cinnamon
  • Ice
  • Mandarin peel

PREPARATION

  1. Place the mandarin slices at the bottom of a glass pitcher.
  2. Add 3 teaspoons of brown sugar mixed with cinnamon on top of the mandarin slices.
  3. Pour 100 ml of dark rum into the pitcher.
  4. Add 200 ml of the mixture of mandarin juice and grenadine—which gives it that distinctive reddish-orange color.
  5. Stir all the ingredients well with a long teaspoon.
  6. Add ice cubes directly to the pitcher using tongs.
  7. Top off the pitcher with Cava Roger Goulart r Millésime.
  8. Serve in a balloon glass with a large ice cube and garnish with a twist of mandarin peel on the rim. Enjoy!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 15

Tiffany Mimosa

The blue of the Mediterranean in a glass. The Tiffany Mimosa is born from the combination of Blue Curaçao and the bubbles of Cava Roger Goulart Reserva , creating a cocktail as beautiful as it is irresistible. Let yourself be swept away.

INGREDIENTS

  • Cava Roger Goulart
  • Gin
  • Lemon juice
  • Blue Curaçao

PREPARATION

  1. Take an empty glass of cava.
  2. Pour 10 ml of gin directly into the glass.
  3. Add a splash of lemon juice.
  4. Add 50 ml of Blue Curaçao—this is what gives the drink its characteristic Tiffany turquoise color.
  5. Fill the glass with cava until full, allowing the bubbles to blend the ingredients.
  6. Serve and enjoy!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 14

Royal Cosmopolitan

Vodka, blueberries, lime, and Cava Roger Goulart Reserva . The Cosmopolitan you already know, but with a touch of bubbles that takes it to the next level. Make it yourself in less than a minute. 

INGREDIENTS

  • Cava Roger Goulart
  • Vodka
  • Triple Sec
  • Cranberry juice
  • Lime juice
  • Ice
  • Lime zest

PREPARATION

  1. Place one large ice cube in the shaker.
  2. Pour 30 ml of vodka over the ice.
  3. Add 15 ml of triple sec.
  4. Add 30 ml of cranberry juice.
  5. Add the juice of half a freshly squeezed lime.
  6. Close the shaker and shake well until all the ingredients are combined and chilled.
  7. Strain into a martini glass.
  8. Top with cava, pouring gently to preserve the bubbles.
  9. Garnish with an elegant spiral twist of lime peel on the rim of the glass.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 13

Cava Sangria

Fresh fruit, brandy, triple sec, and Cava Roger Goulart. That's how you make the Cava Sangria you'll want to enjoy all season long. Easy, eye-catching, and delicious.

INGREDIENTS

  • Roger Goulart Cava Reserva
  • Brandy
  • Triple Sec
  • Assorted Chopped Fruit
  • Orange soda
  • Lemon soda
  • Ice
  • Peach for garnish

PREPARATION

  1. Fill a large balloon glass with plenty of ice.
  2. Add a generous amount of chopped mixed fruit: mango, peach, and apple.
  3. Pour a splash of brandy over the fruit and ice.
  4. Add 15 ml of triple sec.
  5. Add orange soda to taste.
  6. Add lemon soda to taste.
  7. Top off the glass by slowly pouring in cava.
  8. Gently stir with a long spoon to blend all the flavors.
  9. Garnish with a slice of fresh peach on the rim of the glass.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 12

The Roger Spritz

What happens when you add triple sec and a " Gran Reserva " from Roger Goulart to an Aperol Spritz? Something very different from what you're used to. Watch the video and discover the Spritz named after the house itself...

INGREDIENTS

  • The Roger Mark II Cava
  • Aperol
  • Triple Sec
  • Fresh orange juice
  • Orange slice
  • Crushed ice

PREPARATION

  1. Generously fill a large balloon glass with crushed ice.
  2. Pour the fresh orange juice over the ice.
  3. Add 60 ml of Aperol.
  4. Add 25 ml of triple sec.
  5. Top off the glass with " Roger Goulart " Cava Gran Reserva "The Roger," pouring slowly to preserve the bubbles.
  6. Garnish the rim of the glass with an orange wedge.

USED CAVA

The Roger Mark II

BUY CAVA

Back to the menu

RECIPE NUMBER 11

Agua de Valencia

Why does Agua de Valencia taste different depending on where you drink it? The secret is in the cava. See what happens when you use Roger Goulart Reserva … spoiler: you'll want to make a whole pitcher.

INGREDIENTS

  • Cava Roger Goulart
  • Gin
  • Vodka
  • Fresh orange juice
  • Orange slice
  • Ice

PREPARATION

  1. Fill a large pitcher with plenty of ice.
  2. Pour 60 ml of gin over the ice.
  3. Add 60 ml of vodka to the pitcher.
  4. Squeeze 4 oranges and add the freshly squeezed juice.
  5. Add orange slices and zest to the pitcher for garnish.
  6. Gently stir with a long spoon to combine the ingredients.
  7. Top off the pitcher with Cava Roger Goulart until full.
  8. Serve in flute glasses directly from the pitcher. Enjoy!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 10

Super Cavamosa

Do you know the difference between a classic Mimosa and a Super Cavamosa? The secret lies in the triple sec and the cava you choose. Find out in this video… there’s no turning back.

INGREDIENTS

  • Cava Roger Goulart
  • Triple Dry
  • Fresh orange juice
  • Orange peel

PREPARATION

  1. Pour 15 ml of triple sec into a flute glass.
  2. Squeeze half an orange and add the fresh juice to the glass.
  3. Slowly top off with Cava— Roger Goulart r Reserva Brut Nature—pouring gently to preserve the bubbles and create that characteristic dense foam on the surface.
  4. Garnish the rim of the glass with an elegant spiral twist of orange peel.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 9

Aperol Spritz

Did you know that swapping out the Prosecco for Cava Roger Goulart completely transforms an Aperol Spritz? Watch the video and find out why this little secret makes all the difference. 

INGREDIENTS

  • Cava Roger Goulart
  • Aperol
  • Sparkling water
  • Orange juice
  • Ice

PREPARATION

  1. Fill a large balloon glass generously with ice cubes.
  2. Pour 60 ml of Aperol directly over the ice.
  3. Add Cava until the glass is about two-thirds full.
  4. Top off with a splash of sparkling water.
  5. Gently stir with a long bar spoon to blend the ingredients without losing the bubbles.
  6. Garnish with a slice of orange on the rim of the glass.
  7. Enjoy!

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 8

Airmail Cocktail

Rum, lime, honey, and Cava Roger Goulart. Four ingredients, one spectacular cocktail. Learn how to make the Airmail in less than a minute. 

INGREDIENTS

  • Cava Roger Goulart
  • Dark Rum
  • Lime juice
  • Honey
  • Ice

PREPARATION

  1. Add 2 ice cubes to the shaker.
  2. Pour 25 ml of dark rum over the ice.
  3. Squeeze the juice from one lime and add it to the shaker.
  4. Add a tablespoon of honey.
  5. Close the shaker and shake well until all the ingredients are combined.
  6. Strain the mixture into a balloon glass filled with plenty of ice.
  7. Top off the glass with Cava Roger Goulart.
  8. Garnish the rim of the glass with a slice of lime.

USED CAVA

Roger Goulart Gran Reserva Josep Valls

BUY CAVA

Back to the menu

RECIPE NUMBER 7

Limoncello Cava

Tart, sweet, and effervescent all at once. Limoncello Cava with “ Roger Goulart ” Millésimé is the perfect aperitif for those looking for something different yet irresistibly easy to prepare. 

INGREDIENTS

  • Cava Roger Goulart
  • Limoncello
  • Lemon juice
  • Lemon twist

PREPARATION

  1. Pour 30 ml of limoncello directly into the coupe glass.
  2. Add the juice of half a freshly squeezed lemon.
  3. Slowly fill the glass with cava to preserve the bubbles.
  4. Garnish with a twist of lemon zest on the rim of the glass and serve.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 6

Cavajito

Everything you love about a mojito, with the elegance of cava Roger Goulart. The Cavajito is refreshing, bubbly, and perfect for any celebration. Are you up for making it at home? 

INGREDIENTS

  • Cava Roger Goulart
  • Cuban dark rum
  • Lime juice
  • Brown sugar
  • Fresh mint
  • Ice
  • Spiralized lime peel for garnish

PREPARATION

  1. Put 2 ice cubes in the shaker.
  2. Add brown sugar and stir gently over the ice.
  3. Pour the lime juice into the shaker.
  4. Add the fresh mint leaves.
  5. Add 25 ml of dark Cuban rum.
  6. Shake the shaker well until all the flavors are blended.
  7. Strain and pour the mixture into a coupe glass.
  8. Slowly pour in the cava to preserve the bubbles.
  9. Garnish with a spiral of lime zest on the rim of the glass.

USED CAVA

Roger Goulart Brut Nature

BUY CAVA

Back to the menu

RECIPE NUMBER 5

Martini Royale

The classic Martini Royale, but elevated. Martini Bianco, a touch of lemon, and the bubbles of the " Roger Goulart " turn any moment into a special occasion. Four steps, a five-star result. 

INGREDIENTS

  • Cava Roger Goulart
  • Martini Bianco
  • Lemon juice
  • Ice
  • Lemon slice
  • Sprig of mint

PREPARATION

  1. Gather the ingredients—Martini Bianco, cava Roger Goulart, lemons, mint, and ice.
  2. Fill the glass with ice cubes.
  3. Pour the Martini Bianco directly into the glass over the ice.
  4. Add a splash of freshly squeezed lemon juice.
  5. Top off the glass with cava, pouring slowly to preserve the bubbles.
  6. Garnish with a slice of lemon on the rim of the glass.
  7. Add a sprig of fresh mint and serve.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 4

Grapefruit Cava Fizz

Bitter, bubbly, and perfectly balanced. The Pomelo Cava Fizz with Roger Goulart Brut Nature is the aperitif you've been looking for. Check out the recipe and make it at home.

INGREDIENTS

  • Roger Goulart Brut Nature Cava
  • Gin
  • Grapefruit juice
  • Sugar
  • Ice
  • Grapefruit peel

PREPARATION

  1. Put 2 ice cubes in the shaker.
  2. Add 15 ml of gin.
  3. Measure and pour 30 ml of grapefruit juice into the shaker.
  4. Add 1 teaspoon of sugar.
  5. Shake the shaker well until all the ingredients are combined.
  6. Strain and pour the mixture into a chilled coupe glass.
  7. Slowly top off with cava.
  8. Garnish with a spiral of grapefruit peel around the rim of the glass.

USED CAVA

Roger Goulart Brut Nature

BUY CAVA

Back to the menu

RECIPE NUMBER 3

Cava Fizz from Granada

Granada's Cava Fizz is the cocktail you didn't know you needed. Refreshing, fruity, and with the unique character of the " Roger Goulart " Rosé Millésimé. Just 4 ingredients for a spectacular result.

INGREDIENTS

  • Roger Goulart Brut Rosé Millésimé Cava
  • Gin
  • Pomegranate juice
  • Pomegranate seeds
  • Lime slice

PREPARATION

  1. Place the pomegranate seeds at the bottom of the coupe glass.
  2. Pour 25 ml of gin over the seeds.
  3. Add 50 ml of pomegranate juice.
  4. Slowly top off the glass with Roger Goulart Brut Rosé Millésimé cava to preserve the bubbles.
  5. Garnish with a slice of lime on the rim of the glass and serve.

USED CAVA

Roger Goulart Vintage Rosé

BUY CAVA

Back to the menu

RECIPE NUMBER 2

Mint Cava

Discover exclusive recipes created by our experts to help you enjoy cava in a whole new way. Bubbles that inspire.

INGREDIENTS

  • Cava Roger Goulart
  • Sugar
  • Mint
  • Apple juice

PREPARATION

  1. Gather the ingredients—sugar, fresh mint, apple juice, ice, and a bottle of Roger Goulart.
  2. Fill the pitcher with ice.
  3. Add the sugar and pour it over the ice.
  4. Add the fresh mint.
  5. Pour the apple juice over the mixture.
  6. Slowly pour in the cava to preserve the bubbles.
  7. Stir gently to blend all the flavors.
  8. Serve in a martini glass and garnish with a fresh mint leaf.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu

RECIPE NUMBER 1

French 75

French 75 with cava: just 4 ingredients, a five-star result. The most legendary cocktail in classic mixology, now with cava Roger Goulart. Gin, lemon, and sugar.

INGREDIENTS

  • Cava Roger Goulart
  • Dry gin
  • Lemon juice
  • Sugar
  • Ice
  • Lime slice

PREPARATION

  1. Put ice in the shaker.
  2. Add 2 cl of lemon juice to the shaker.
  3. Add 2.5 cl of dry gin.
  4. Add 1 tablespoon of sugar.
  5. Shake the shaker well until all the ingredients are mixed.
  6. Strain and pour the mixture into a chilled martini glass.
  7. Slowly fill the rest of the glass with cava Roger Goulart.
  8. Garnish with a slice of lime on the rim and serve.

USED CAVA

Roger Goulart Brut Millésimé

BUY CAVA

Back to the menu