Cóctel de Matador de Andalucía

Frozen pineapple cubes, it turns out, have more uses than a smoothie. This is my Andaluz answer to a Matador — traditionally tequila-based, but tequila and I have history, so vodka it is. Topped up with chilled Cava, it's somewhere between a cocktail and an excuse to use up the freezer.

Ingredients:

• A good slug of vodka
• 2 pineapple ice cubes
• Squeeze of lime juice
• Dash of Angostura bitters
• Chilled Cava, to top up

Method:

1. Fill a cocktail shaker with the vodka, pineapple ice cubes, lime juice and Angostura bitters.
2. Shake well.
3. Pour into champagne flutes and top up with chilled Cava.
4. Salud.

Champagne Cocktail - Casa Adora

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Wonky photos, proper food, genuine adventures – The Flexible Chef