Cava Chameleon

Enjoy this whimsical, fleeting cocktail from the Main House, featuring a wisteria syrup made on the Farm. Sommelier Meg Edwards waited for the wisteria to bloom and quickly foraged it to create this special, seasonal treat.

Cava Chameleon

• 1 oz. Wisteria syrup
• 1 oz. lemon juice
• Mestres Cava

Put the wisteria syrup in champagne flute.

Put lemon juice in a small carafe and take the Cava bottle to table.

Tableside, pour lemon juice into the flute, swirl until the color of the syrup changes to pink, then top with Cava.

This drink is definitely special and will only be available for a month or two because the wisteria blooms for about two weeks in the Spring. We will make as much syrup as we can from the fresh flowers, and when it runs out, its gone!