L'Alhambra

Recipe from Martine Pelegrin

Adapted by Peter Meehan

Published June 20, 2006

  • Gordon M. Grant for The New York Times
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3(8)
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—Peter Meehan

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Ingredients

Yield:6 to 8 servings

  • 1 750-milliliter bottle fino sherry, chilled

  • 2 cups freshly squeezed orange juice

  • 5 tablespoons orzata (almond syrup)

  • 1 tablespoon orange flower water

  • 1 750-milliliter bottle Spanish sparkling wine

  • 6 orange wedges, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

30 grams carbs; 286 calories; 15 milligrams sodium; 1 gram protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a pitcher, combine sherry, orange juice, orzata and orange flower water. Add ice. Stir vigorously for a minute or so. Strain into 6 or 8 large wineglasses.

  2. Step 2

    Top each with 3 to 4 ounces sparkling wine, garnish with orange wedge and serve.

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3 out of 5
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Credits

Adapted from Martine Pelegrin

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