1 large navel orange 1/4 cup sugar 1 tablespoon hot water 1 1/4 cups Lustau Palo Cortado Peninsula sherry or Lustau Don Nuno dry oloroso sherry 2 tablespoons lemon juice 2 (750-milliliter) bottles chilled Spanish brut (dry) cava or other sparkling wine

1. Remove rind from orange using a vegetable peeler, avoiding white pith. Place rind and sugar in a medium bowl; pound rind and sugar together using a muddler or wooden spoon until rind releases its oils. Cover and let stand at room temperature 2 to 4 hours.

2. Add hot water to rind mixture, stirring to dissolve sugar. Strain through a sieve into a pitcher; discard rind. Stir in sherry and juice; gently stir in cava.