Wine, Sangrias & Spanish Inspired Cocktails
Readers often ask for Spanish inspired cocktails or those with wine as starting point. Sangria is the ‘go to’ drink for quick fixes, but there are always more options to present to the table. Wine is significant in its flavoring and warming in its tone. When using red wine in mixed drinks as is traditional in Spanish inspired cocktails, wine adds a sense of daring or boldness to the glass by the richness of color.
Tinto de Verano is a refreshing drink similar to Sangria. However, there are fewer ingredients in this wine based mixed drink making it much easier and quicker to put together. Tinto de Verano translates to red wine of summer. In some regions of Spain it is common for locals to drink Tinto de Verano while tourists drink sangria.
1/2 cup red wine
1/2 cup Sprite or 7-Up
Place three or four cubes of ice in wine goblet or highball glass. Add red wine. Top with Sprite. Garnish with lemon slice.
Agua de Valencia is a pitcher drink served in a broad mouthed cocktail glass. Constante Gil from the bar Café Madrid de Valencia in the city of Valencia, Spain, served the Agua de Valencia for the first time in 1959. Although it was popular within the small group of locals that frequented the bar, it was not until the 1970s that the Agua de Valencia became more widely known and grew in popularity. Although the recipe below may not be the original recipe, it is a common one and rather tasty.
1/4 liter Cava Spanish Champagne
3/4 liter Orange Juice
1 deciliter Cointreau
Combine all ingredients in a pitcher. Stir. Chill until ready to serve. Serve cold, with or without ice according to preference.
Zurracapote is also similar to Sangria. It is made from red wine and mixed fruit such as peaches and lemons with sugar and cinnamon added. This mixture is then traditionally steeped for several days. Some recipes call for additional alcohol or juices to be added during the steeping process. The result is a mild to medium alcoholic wine based drink similar in nature to Sangria. The Zurracapote is usually prepared in large batches for local fiestas in La Rioja and Navarre. There are probably as many variations to the recipe as there are those who wish to consume it. However there is one below to begin your journey of experimentation.
2 pints Red Wine
9 ounces Dried Peaches
3-1/2 ounces Raisins
3-1/2 ounces Dried Plums
1 Cinnamon Stick
Leave the dried fruits to soak in water for two hours. Pour the red wine into a saucepan; add sugar, cinnamon and lemon peel. Heat the wine mixture until it comes to a gentle boiling point. Remove from the heat and stir continuously. Drain the dried fruits very carefully and add to the wine mixture. Cover the saucepan with the lid and return to heat to a gentle boil for 15 minutes. Remove from heat after 15 minutes are up. Zurracapote may be served hot or cold according to personal preference
Sherry is a fortified wine from Jerez, Spain. It is called “Vino de Jerez.” Sherry is different from other wines in that it is fortified with brandy after fermentation. All natural Sherries are dry. Fino means “fine” in Spanish. Fino Sherry is the driest and palest of all traditional varieties of Sherry. Below are a few Sherry based cocktails.
1-1/2 ounce Fino Sherry
1-1/2 ounce Dry Vermouth
1/4 teaspoon Anise Liqueur
Place all ingredients in mixing glass with ice. Stir to completely chill. Strain into a chilled cocktail glass.
2 ounces Fino Sherry
1 teaspoon Peach Brandy
1 teaspoon Cointreau
Combine liquids in mixing glass with ice. Stir to chill. Strain into rocks glass over fresh ice.
2 ounces Sherry
3/4 ounces Fresh Orange Juice
1/2 ounce Cointreau
2 dashes Angostura Bitters
2 slices Oranges
Flamed Orange Peel Garnish
Muddle oranges in bottom of mixing glass. Add remaining liquid ingredients and ice. Shake to blend and chill. Strain into a chilled cocktail glass. Garnish with flamed orange peel.
Since we are talking wine, we cannot forget the most famous of all Spanish drinks made from red wine; Sangria. Sangria is made with red wine, fruit juices, sparkling soft drinks, sugar and whole fruit chunks. Often liqueurs are added to the combination as well as spices. As with all great tasting mixed drinks, you must start with a good base. Begin with a good wine and the freshest of fruits.
2 bottles full bodied Spanish Dry Red Wine
1/3 cup Fresh Squeezed Orange Juice
1/4 cup Grand Marnier
2 Tablespoons Sugar
2 cups Club Soda
Tart Green Apple – Sliced
Peaches or Nectarines – Sliced
Mix wine, orange juice, Grand Marnier and sugar together in a large pitcher. Cover and refrigerate for several hours or overnight. Just before serving add in club soda and ice cubes. Sever cold and garnish with slices of fruit. If serving out of a punch bowl, float garnish fruit on top of Sangria in the punch bowl.
The following recipes were found in a press release from Hilton Hotels some time ago. Mixologist Tony Abou-Ganim created these cocktails specifically for Hilton. Tony’s specialty cocktails have been featured in Vanity Fair, Wine Enthusiast, Fortune, Wine Spectator, The New York Times Magazine and Nightclub & Bar among others. Tony is also The Modern Mixologist. While the press release is out of date, you can still make these delicious recipes at home with Tony Abou-Ganim to thank.
3 ounces chilled dry white wine
1 ounce Bombay Sapphire Gin
1/2 ounce Grand Marnier
1/2 ounce Elderflower syrup
1 ounce Fresh Lemon Juice
1 ounce Freshly Squeezed Orange Juice
Slices of Fresh Lemons, Oranges and Strawberries
Add to large wine glass slices of fresh fruit (lemons, oranges and strawberries), pour in fresh squeezed lemon and orange juice, add elderflower syrup, dry white wine, Bombay Gin, Grand Mariner and Sprite. Add ice and garnish with a fan of sliced strawberries and a sprig of mint.
2 ounces Absolut Citron or Absolut Mandarin
1/2 Muddled Fresh Lime, quartered
1 ounce Simple Syrup
Seasonal fresh fruits
Cut lime into quarters. Add lime, seasonal fruit and simple syrup into mixing glass and muddle ingredients together. Transfer ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times. Pour into highball glass and serve.
1-1/2 ounce Captain Morgan Spiced Rum
1/2 ounce Myers’s Rum
1/2 ounce Hiram Walker Triple Sec
1 ounce Fresh Lemon Juice
1-1/2 ounce Pineapple Juice
1-1/2 ounce Fresh Orange Juice
1/2 ounce Orgeat Syrup
Pour pineapple, orange and lemon juice into glass. Add remaining ingredients except the Myers’s Rum to glass. Transfer ingredients into tin filled 2/3 full with ice. Shake vigorously 8 to 10 times. Strain into highball glass and float Myers’s Rum. Garnish with pineapple spear, orange and lemon slice.
There are other mixed drink recipes that have a wine base or Spanish influence in the mix: Borgona (cold red wine topped with strawberries), Jote (red wine with cola), Navegado (heated red wine with slices of orange and sugar), Pisco Sour (pisco, lemon juice, sugar, egg white), Piscola (pisco with cola and ice), Ponche la Romana (champagne with pineapple ice cream), Ronpon (Rum with milk, cinnamon, coffee and sugar), and Vaina(port wine and sugar) to name only a few. The influence of Spain is far reaching. You will find Spanish inspired cocktails the world over. There are also Spanish inspired Mojitos, Margaritas and Cosmos. The possibilities are as limitless as the imagination.
Twitter , Facebook , StumbleUpon – str8upcocktails @ gmail.com – ©2012 Cheri Loughlin-The Intoxicologist, All Rights Reserved. All opinions, reviews and spirits’ coverage are the personal opinion and decision of Cheri Loughlin.
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Yep, Tinto de Verano is much easier to prepare and it still tastes almost like Sangria
Spanish Cocktails Recipes
Despite producing some of the best alcoholic drinks in the world, from Spanish wine, to Sherry, to Liqueurs, there is a whole load of different Spanish cocktails and drinks recipes to be found in Spain. Some of these recipes are based on traditional cocktails that you might find in some Spanish cities, whereas others make creative drinks and mixes out of traditional Spanish beverages. Why not organise a Spanish cocktail party and impress your friends and family with your Spanish alcohol knowledge!
Don't forget that while Spanish cocktails may look and taste like soft drinks, they often disguise the true alcohol content. Therefore please remember to drink responsibly and don't let alcohol ruin a fun evening!
Spanish Cocktail Recipes
Zurracapote - Zurracapote is similar to sangria as it contains red wine, fruit, sugar and cinnamon. It is usually prepared in large quantities for parties and fiestas. It is also unique in that can be served hot or cold.
- 500ml of dry red wine, such as La Rioja
- 250g of dried peach, cut into large chunks
- 100g of raisins
- 100g of prunes, halved
- 200g of granulated sugar
- 1 cinnamon stick
- Peel of 1 lemon
- Soak the various fruit (peaches, raisins and prunes) in lukewarm water for around 2 hours.
- Pour the red wine into a pan, and add sugar, cinnamon and lemon peel to it.
- Heat the wine mixture until it begins to boil gently. Remove the pan from the heat and stir.
- Drain the fruit and add to the wine.
- Cover the pan and then boil for a further 15 minutes.
- Serve the drink hot or cold.
Rebujito - This is a popular cocktail that you might see if you visit Sevilla in the region of Andalusia. It is normally drunk during the 'Feria de Abril' or 'April Fair' and goes well with some traditional Spanish tapas.
This drink is similar to a white wine spritzer but the Spanish tend to use a soda with a strong lemon flavour. The drink is extremely easy to make, especially with its 50:50 ratio. However if you have a sweet tooth, or are just teetotal, then you could always adjust it to include more lemonade than wine.
Sherry-tini - Sherry lovers may be horrified by this cocktail but the wine does bring a whole new dimension to Spanish cocktails. This particular one is a Martini except that the vermouth has been replaced with a dry sherry - a new twist to the classic.
- 8 olives or 4 twists of orange peel
- Cracked ice
- 250ml of gin
- 50ml manzanilla or fino Sherry
- If using olives, stick the olives on cocktail sticks and place in four chilled martini glasses. If using orange peel, hold each strip of orange peel over a lit match, skin side down, for a moment. Then drop the peel into the cocktail glasses.
- Place ice in a jar or cocktail shaker.
- Add the gin and the sherry and shake or stir.
- Strain the mixture into the cocktail glasses.
Frozen Barcelona - A funky recipe making use of both Spanish sherry and Spanish brandy. This ice cold yet fruity cocktail is great for parties and is best enjoyed on a hot summer's night in Barcelona.
- A shot of Spanish brandy
- A shot of Dry Sherry
- A shot of Cointreau or other Orange liqueur
- A shot of fresh orange juice
- A shot of heavy cream
- A shot and a half of syrup
- Crushed ice
- Put all the ingredients in a blender with around three-quarters of a cup of crushed ice and blend well.
- Pour mixture into a Sherry glass.
- Garnish by dusting with cinnamon.
Although these are not necessarily the traditional cocktails you might find across Spain, they make an inventive use of some of Spain's best drinks and wines. Naturally, good quality ingredients will always result in a better quality cocktail. However we wouldn't advise making cocktails out of your best bottle of Sherry. Nonetheless, these are great Spanish cocktails and will impress your friends from home.
The New Spain cocktail
I fell in love with sherry the first time I went to Spain, but it’s something that slips my mind when I’m looking for something in the drink department. And Sherry, by Talia Baiocchi hoped to change that for me, and for lots of other people with her book, which has the best subtitle ever: “The wine world’s best-kept secret.” At that sums up a lot about how people see sherry.
People know about sherry, but tend to think of it as something you cook with, from a jug-like bottle, from California or elsewhere. And while there are sweet and dry sherries, in general, as Talia notes, “Sherries are some of the driest wines in the world.” Sherry is not only the wine world’s best-kept secret, but it’s one of the world’s best wines.
It’s hard to understand the appeal of sherry until you go to Spain, where it’s consumed with tapas at bars. I love sherry and it’s not something that’s common to find in France nor have I ever seen it served. Interestingly, the French drink port. But as a before-dinner drink, rather than after. Sherry vinegar is popular and widely available (and great for salads), although finding sherry isn’t easy. So I’d like to raise a glass (or two) to making sherry more popular worldwide.
Sherry is a fortified wine, made from blending older sherries with newer ones. Unlike other wines, sherry is aged in casks in bodegas, which are above-ground. A layer of flor (yeast) naturally grows on the surface, which contributes flavors and nuances to almost all kinds of sherries. In order to be called sherry, it must be from Spain. I did a little reading and sherries made elsewhere, including California, can’t legally be exported to Europe, as the name is protected.
Sherry makes a seductive addition to cocktails because it adds an umami-like depth of flavor to them. The earthy, oaky notes goes really well with spirits, such as whiskey, bourbon, mezcal, and even gin.
But I also like to drink sherry as it is, a custom that’s particularly wonderful to do if you get a chance to visit Spain, where it’s often served right from the casks. A long cylindrical “scooper” is dipped into the sherry cask and the venenciador swings it up and pours it into a glass, sometimes without even looking!
Note that they make look easier than it is. I tried to swipe a glass of sherry from a cask at my host’s place in Spain when they weren’t around and made a mess all over the outside of the barrel trying to pour the sherry into my glass with that little cylinder. I can’t imagine doing it from any sort of distance.
In Sherry, Talia offers up this recipe for the New Spain, which may very well become my cocktail for the summer. The Rosemary Gimlet was my cocktail for the winter, mostly because Romain kept insisting that I make them again and again. But I think it’s time to shake things up a little around here.
Talia gave me a super tip for making big, chunky ice cubes, the sort of fancy kind that don’t melt fast in your drink, and water it down. (Although I tend to drink fast, faster than ice melts.) You can buy ice cube trays to make those large cubes, but you can also freeze water in a loaf pan then remove it from the pan, envelop it in a clean kitchen towel, and whack it with a rolling pin. Open the towel and you’ll have big chunks of ice to use in your cocktails. Nifty, huh? She did say scoring it first would make them break into cubes, but I didn’t mind the iceberg-like floaters in my New Spain cocktails.
I recently got a copy of Talia’s newest book, Spritz: Italy’s Most Iconic Aperitivo, written with co-author Leslie Pariseau (Talia is also the editor for Punch, an award-winning website about cocktails and spirits that I recently wrote an article for), and I was wowed by a few of the spritz’s that I sampled from it. Like sherry, she’s on a mission to give the spritz a little more pr, too.
I’ll have to admit that I’m a bad blogger, and not in danger of winning any awards, because I didn’t get a nice shot of the cocktail glasses when they were frosty cold, and full of New Spains. Why not? Because we were too busy drinking them. However I guarantee that if you mix yourself up a few, you’ll have a hard time sitting back and admiring them, too.
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27 comments
Another informative, interesting, entertaining post! I cook w/sherry but I will follow your lead and find me some Spain sherry.
Australia makes ‘sherry’ and so when World Expo came to Brisbane in the early 1980s, going to the Spanish pavilion was a real eye opener! When I lived in London I worked for an organisation that brought out the sherry on one Friday afternoon a month as a team bonding and networking technique. Now I live in central France I substitute Pineau de Charente, which also goes well with a bit of ice and lime.
I live in Australia and our older sherry-like wines are fabulous . Given their current unpopular status, the base material used is older and older . I often serve a very dry version as an aperitif , instead of the ubiquitous sparkling wine . Worth noting is Australia doesn’t now use the term Sherry for its wine, rather the name Apera , or Solera . We don’t use the words champagne or port either in defference to the countries of origin. The original Spanish flora culture was brought to Australia in 1909 by Francois de Castella , a viticulturist whose name is still known in vineyards .
I do not like my drinks diluted with ice cubes. I freeze fruit juices and other things in ice cube trays and use them in my drinks. I also like Pineau de Charente. I am a retired winemaker.
When you visit a sherry bodega and see how it’s made, you appreciate not only that it can be fantastic wine but also that it is amazingly good value for money given the amount of effort that goes into making it.
Montilla-Moriles is an area that makes a similar wine but which is nowhere near as famous as sherry. I had a Montilla-Moriles amontillado a few years back. One of the most memorable drinks I’ve ever had.
This makes me feel a thousand or so years old. At home both in South America and Spain, Sherry was always served before lunch or before dinner. Marcona almonds roasted with Pimenton de Oro, little dice of Queso Manchego and some olives from wherever they were, they were all incredibly good, was a ritual. If it was figs
season, they were quickly broiled with a dusting of sugar and pepper as well.
If someone showed unexpectedly at lunch these little bites would always served a dual purpose, one to feed them something until lunch and the second to buy some time to “extend” the plates to be served at lunch.
Here in the States I have always served Lillet Blanc that way because it is easier to find that a good amontillado. “Salud, Amor y Pesetas y el tiempo para gastarlas” ( Good Health, Love and Money and the time to enjoy them) still is our favorite toast when serving Jerez.
This sounds heavenly. I, too, love sherry, and also first had it in Spain, sitting alone on a plaza in Jerez. I couldn’t get enough of it. I took a bodega tour at Lustau, just me and a friendly British couple, and after the 12-glass tasting, I was lucky I made it back to my hotel in one piece.
I made the mistake of ordering a manzanilla (aka fino) in Barcelona. Since the city was far from the sherry region, the waiter looked at me quizzically and brought me a glass of steaming hot chamomile tea, manzanilla meaning chamomile. It was boiling hot outside. :D
My problem (if you can call it a problem) is that none of my friends like sherry, which makes it hard for me to open a new bottle. It doesn’t go bad, necessarily, but the taste changes. I’m curious to know how long your sherry lasts!
That sounds like when I ordered a Lillet in Paris and the waiter brought me a glass of milk (le lait) on a tray.
I was always under the impression that once opened, a bottle of sherry would keep in the refrigerator for weeks – but when reading Talia’s book, and checking other sources, a week or so is considered about right. Sweeter sherries last longer than drier ones.
Ha ha…love the story of manzanilla in Barcelona! Camomile indeed! Manzanilla is only appreciated in the south, and if you can get your hands on a bottle of Argüeso, all the better!
No David you are not a bad blogger. You are wonderful. There are thousands of food blogs out there and loving food and the written word the way I do I have seen most of them. The only one I read religiously is yours. Now I’m off to try and find some sherry…..
People know about sherry, but tend to think of it as something you cook with, from a jug-like bottle, from California or elsewhere.
Huh? I don’t understand this at all, perhaps it’s an American thing. Here in Britain, sherry is very often served as a pre-lunch drink, and is widely available in both the cream and fino varieties. Both equally delicious – I tend not to serve it at home (although I do have plenty), as I don’t drink at lunchtime when at home, but am looking forward to it over the Easter weekend. I believe it was traditionally served with the soup course at dinner, and it is still often served as a pre-dinner drink, as well as pre-lunch.
Here, alcoholics often drink “cheap cooking sherry”, so you can see how widespread it is.
I like to use “cheap cooking sherry”, not to get drunk on, but to make chilli sherry, which is basically sherry infused with chilli peppers, very good in soups and stews!
Non-Spanish Sherry is sometimes sold in oversized bottles, for some reason. Cream sherry, according to that article in Wine Spectator, got its name in Bristol, England, a port where sherry arrived at. I think it’s pretty sweet, although I haven’t had it in a long time. (Actually I don’t know if I’ve ever had it.) Perhaps people in the U.S. drink it before lunch (or other meals…) but I’m not sure.
It is quite sweet, but actually I rather like it occasionally. Probably nicer chilled….
My Spanish friends order it as “fino,” the way my French friends order “un jaune” (for a Ricard).
I’ve never tasted sweet sherry, only dry.
Loved the idea about the ice chunks! Why didn’t I think of that:-)
An interesting project for Friday night! I often use Jimenez to drink with a chocolate dessert. Perfect together
Thanks David. I had no idea that sherry had such an interesting background. Olé! I agree that adding to certain cocktails is the best addition. I enjoy the oaky taste it gives.
Please don’t call this a Spanish cocktail (even a new Spain is wrong!) it is actually more Mexican than anything else…and anyone can see that the other influences are more Asiatic than Spanish. The 2 ounces of sherry (Jerez) are the smallest part of this concoction.
I reviewed the list of ingredients in the cocktail and it seems that sherry is, indeed, the predominant ingredient in it. There are 2 ounces of sherry – twice as much as mezcal. She wrote a lovely book about sherry, the Spanish wine, which I agree could and should be more widely known. But I will forward your concerns to Talia about the name of this cocktail and let her know.
Uh oh! I feel trouble ahead, in a good sort of way…… Thanks for “sherry-ing” (ok, bad, I know).
No trouble at all, keep up the good work you do.
I made one of these tonight, shortly followed by a second. Really delicious mix of smoky, spicy, salty and sweet! Even though it’s not really summer yet here in Minneapolis it worked really well. Thanks for another great cocktail recipe!
Thanks for reminding me about the Rosemary Gimlets . . . they’re so very tasty! Must make up another batch of Rosemary simple syrup!
I’ve never gotten into sherry outside of using it in cooking. You’ve inspired me to give it a another try. Think I’ll start with this cocktail. Thanks!
I LOVE sherry, a few years ago I went to Cartagena and I had some of the most delicious jerez with our tapas.
In that heat and with the jamon and salted almonds it’s just delicious and slices through the flavours and is so refreshing.
Thanks for your wonderful blog. I have simple question: where did you buy those wonderful stout looking wine glasses.
This looks delicious! What a perfect drink to serve at brunch
Cocktails in Spain
Cocktails are always a lot of fun and they are always creative. From their names to their ingredients, we always recognise cocktails as being a flashy way of enjoying a drink. No doubt you have heard of sangria from friends who have been abroad, or maybe you even tried it yourself the last time you decided to visit Spain, but there are so many more Spanish cocktails for you to discover!
Brief History of Cocktails
Cocktails were originally made in order to hide the bad tastes of certain alcohols made in the past. The origin of the word 'cocktail' is unknown and there are many different theories. One tells that it was chosen because the drinks are as flashy as the tail of the cockerel, while others say that they used to decorate the drink with the feathers of an actual cockerel's tail which later developed into the little umbrellas and fruit pieces we use today. Either way, the mixing of drinks eventually became popular across the world as it meant you get more drinks from existing ingredients.
Cocktails became particularly popular in America during the 1920s when the Prohibition was in force as it meant people could continue to drink without being suspected. From then on however, cocktails saw a fall in popularity due to the rise in the consumption of drugs, especially during the 60s and 70s. Nowadays, cocktails are undergoing a revival and people are beginning to appreciate the art of cocktail making as well as their taste.
In general however, cocktails are normally made with at least one spirit combined with other drink and ingredients. This means that sangria and other wine based cocktails are not technically cocktails as they do not include a spirit. However, here at Spanish Wines we have decided to include wine based mixes as they are so common and so well loved among Spaniards and foreigners alike.
Cocktails in Spain
Spain is extremely famous for its excellent Spanish wine and other alcoholic drinks which are made with the utmost care and are always good quality. It seems strange therefore, that a country such as Spain, with such good quality drinks, would be such a fan of mixing drinks and creating combinations of alcohol and other ingredients. Yet the truth is they do!
Perhaps it is due to the large variety of drinks and other ingredients that Spain has to offer, that so many Spanish cocktails have appeared over time. All of the cocktails that we have featured here on Spanish wines include an alcohol that has been produced in Spain whether that is brandy, Sherry, wine or gin.
Furthermore, many of the cocktails in Spain make use of the diverse range of products that are grown in Spain. Spanish fruit makes a large appearance in a number of Spanish cocktails, most notably in Sangria, but in Queimada and Zurracapote as well. Similarly orange juice is frequently used as this is one of the characteristic fruits of Spain. All of this just shows the creativity and ingenuity of the Spanish to make use of the great ingredients from their surroundings.
Today, many of the cocktails you will find on Spanish Wines have become showpieces for tourists; no more so than sangria. However a vast majority are still well loved by people across Spain. Some of the drinks are even prepared especially for certain celebrations held in some of Spain's cities, such as Rebujito; commonly made for the April festivals which you will see if you visit Sevilla.
Cocktails are great fun to make and to drink, and Spanish cocktails are no exception to this. If you want to find out more about Spanish cocktails and how to make them, why don't you check out some of our pages, the links for which can be found below. Just make sure you have enough cocktail glasses to go round.
- Sangria - The most famous Spanish cocktail made with red wine, fruit and sugar
- Queimada - An old Galician cocktail which has its own spell
- Agua de Valencia - An improvised cocktail that became all the rage in the Community of Valencia
- Calimocho and Tinto de Verano - Two cheap and cheerful red wine cocktails
- More Spanish cocktails - Still thirsty? Well check out our quick recipes for some other Spanish cocktails
Top Spanish Wine Cocktails
Recommended Cocktail Recipes from Spain- Liven up your dinner parties!
Riotous, colorful celebrations are very much a part of Spanish life, and no Spanish party is complete without a great selection of beers, wines, and cocktails. Indeed, alcoholic (and non-alcoholic) drinks are an integral part of Spain’s gastronomic and cultural traditions; the country has been growing grapes for many centuries. Many drinks festivals run throughout the year, including the Vinoble Wine exhibition this May in Jerez and the Feria de la Manzanilla, a surefire way to get very well acquainted with gorgeous sweet sherry.
But despite the historical origins of these festivals, a great revolution has taken place in the last decade, shaping the way Spaniards drink in the 21st century. Traditionally, friends would meet at cervecerias, bars and perhaps cider specialist’s siderias for a convivial drink, often male only affairs. Today, however, trendy cocktail bars dominate the scene in larger cities, often hosed in 5-star luxury hotels. The Spanish have developed a keen appreciation of great cocktails in recent years, which go far beyond the tourist staple of Sangria; ubiquitous across Spanish resorts! Wine naturally features heavily in most Spanish cocktails, red wine being the traditional cocktail base, adding color, boldness and significant flavoring. So whether you’re staying at Madrid’s latest boutique hotel or sipping cocktails on Barcelona’s famous Las Ramblas strip, the following selection of Spanish mixology at its best is bound to please everyone.
Served long, over ice, this is the ultimate thirst quencher and a native drink of Seville. During the Feria de Abril in Andalucia’s proud city, natives request Rebujito by the gallon – a wonderfully refreshing mix of sherry, sparkling water and mint.
250ml Fino or Manzanilla sherry (can be substituted with white wine), 250ml sparkling water or soda, 4 tablespoons lemon juice, 4 tablespoons sugar, ice cubes, mint
Pour the sherry and water into a large glass jug. Add lemon juice, sugar and mix well to dissolve the sugar, then add ice. Serve in long glasses, with a few mint leaves in each glass.
Valencia’s signature cocktail has stood the test of time. It was created by Constante Gil, an artist and bar owner who founded the drink in 1959, it has since caught on as the only cocktail of choice when visiting the city’s many lively bars.
250ml chilled Cava, 125ml orange juice, sugar, ice cubes, 1 teaspoon Cointreau.
Mix the chilled Cava, Cointreau and orange juice in a large glass jug. Add some sugar, stir well to dissolve it, then add ice. Serve cold in wide, classic cocktails glasses.
The sherry region’s favorite cocktail, perfect for a refreshing rest-bite from pure sherry in the warmer months. It heralds from one of the historical noble houses in the zone, although which one has been forgotten in the annals of history!
250 ml Fino Sherry, 100ml peach brandy, 1 teaspoon Cointreau.
Mix the ingredients in a mixing glass, add ice cubes and stir to chill. Serve on the rocks in a classic tumbler.
Inspired by Catalunya’s intensely proud capital, the Barcelona cocktail omits the local bubbly Cava for white wine – ideally produced from nearby Penedes, the region’s biggest wine region. It’s the perfect drink for Barcelona’s numerous roof-top terrace bars.
300ml chilled white wine, 100ml Gin, 50ml Grand Marnier, 50ml Elderflower syrup, 1 teaspoon lemon juice, 1 teaspoon orange juice, sprite, fresh citrus fruit slices
Place fresh fruit at the base of a large mixing jug. Add lemon and orange juice, elderflower syrupy, white wine, and other ingredients Mix well. Add ice cubes and garnish with sliced strawberry and mint. Serve in tall glasses.
No guide to Spanish cocktails would be complete without the mythical Sangria, staple of holiday hangovers since time memorial. However, there is a more sophisticated side to this much-maligned cocktail; the Basques for example infuse the mix with juniper berries and spice. Here is our favorite recipe below:
400ml Spanish rose, 1 bottle Spanish red wine, 50ml Grand Marnier, 50ml Madeira, 2 tablespoons sugar, seasonal fruit, 2 cups club soda, ice cubes
Mix the wine, juice, Grand Marnier, Madeira and sugar together in a large pitcher. Cover, and leave overnight in the refrigerator. Before serving, add the club soda and ice. Serve chilled, with chopped fruit as the garnish.
The simplest of Spanish cocktails, Tinto de Verano’s popularity remains unchallenged and is far easier and quicker to make then Sangria. The perfect summer party cocktail.
1 bottle of red wine, 1 bottle of sprite, lemon slices
Add the pre-chilled red wine to the sprite in a large jug. Mix well. Serve with ice and lemon slices to garnish.
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Food & Drink in Spain
Meals are an extremely important social activity in Spain, whether that means eating out late at night or having large family gatherings for lunch. Although Spain is faster paced than it once was, few Spaniards race through a meal on the way to an appointment.
The food in Spain is varied; portions are immense, but the prices, by North American standards, are high. Whenever possible, try the regional specialties, particularly when you visit the Basque Country or Galicia.
Many restaurants in Spain close on Sunday, so be sure to check ahead. Hotel dining rooms are generally open 7 days a week, and there's always something open in big cities, such as Madrid and Barcelona, or in well-touristed areas, such as the Costa del Sol. Generally, reservations are not necessary, except at popular, top-notch restaurants.
Breakfast -- In Spain, the day starts with a continental breakfast of coffee, hot chocolate, or tea, with assorted rolls, butter, and jam. Spanish breakfast might also consist of churros (fried fingerlike doughnuts) and hot chocolate that is very sweet and thick. However, most Spaniards simply have coffee, usually strong, served with hot milk: either a café con leche (half coffee, half milk) or cortado (a shot of espresso "cut" with a dash of milk). If you find it too strong and bitter for your taste, you might ask for a more diluted café americano.
Lunch -- The most important meal of the day in Spain, lunch is comparable to the farm-style midday "dinner" in the United States. It usually includes three or four courses, beginning with a choice of soup or several dishes of hors d'oeuvres called entremeses. Often a fish or egg dish is served after this, and then a meat course with vegetables. Wine is always part of the meal. Dessert is usually pastry, custard, or assorted fruit -- followed by coffee. Lunch is served from 1 to 4pm, with "rush hour" at 2pm.
Tapas --Tapas bars all over the country offer many of the same dishes, although pa amb tomate (grilled country bread rubbed with tomato, drizzled with olive oil, and dusted with salt) is a Catalan specialty. It sounds simple, but it tastes sublime. Likewise, bars along northern Spain’s Atlantic coast often feature the exquisite tinned seafood of Galicia, and tiny fish fried whole are a specialty on the Andalucían coast. In addition to olives, almonds, and fresh kettle-style potato chips, standard tapas include the following:
Albóndigas - Meatballs, usually pork, served in a small casserole dish.
Chorizo -Slices of smoked pork sausage seasoned heavily with smoked paprika.
Croquetas -Small fritters of thick béchamel sauce with ham, tuna, or cod.
Gambas a la plancha -Shrimp grilled in their shells, called gambas al ajillo when grilled with garlic.
Jamón ibérico de bellota -Highly prized air-cured mountain ham from Iberian black pigs fed entirely on acorns; the most expensive ham in the world.
Jamón serrano - Thin slices of air-cured mountain ham.
Morcilla -Cooked slices of spicy blood sausage, served with bread.
Patatas bravas - Deep-fried potato chunks with spicy paprika aioli; invented in Madrid and available everywhere tapas are served.
Pimientos rellenos - Skinless red peppers usually stuffed with tuna or cod.
Queso manchego - Slices of the nutty sheep’s-milk cheese of La Mancha.
Tortilla Española - Thick omelet with potato, usually served by the slice.
Dinner -- Another extravaganza: A typical meal starts with a bowl of soup, followed by a second course, often a fish dish, and by another main course, usually veal, beef, or pork, accompanied by vegetables. Again, desserts tend to be fruit, custard, or pastries.
Naturally, if you had a heavy, late lunch and stopped off at a tapas bar or two before dinner, supper might be much lighter, perhaps some cold cuts, sausage, a bowl of soup, or even a Spanish omelet made with potatoes. Wine is always part of the meal. Afterward, you might have a demitasse and a fragrant Spanish brandy. The chic dining hour, even in one-donkey towns, is 10 or 10:30pm. (In well-touristed regions and hardworking Catalonia, you can usually dine at 8pm, but you still may find yourself alone in the restaurant.) In most middle-class establishments, people dine around 9:30pm.
Soups & Appetizers -- Soups are usually served in big bowls. Cream soups, such as asparagus and potato, can be fine; sadly, however, they are too often made from powdered envelope soups such as Knorr and Liebig. Served year-round, chilled gazpacho, on the other hand, is tasty and particularly refreshing during the hot months. The combination is pleasant: olive oil, garlic, ground cucumbers, and raw tomatoes with a sprinkling of croutons. Spain also offers several varieties of fish soup -- sopa de pescado -- in all its provinces, and many of these are superb.
In the paradores (government-run hostelries) and top restaurants, as many as 15 tempting hors d'oeuvres are served. In lesser known places, avoid these entremeses, which often consist of last year's sardines and shards of sausage left over from the Moorish conquest.
Eggs -- These are served in countless ways. A Spanish omelet, a tortilla española, is made with potatoes and usually onions. A simple omelet is called a tortilla francesa. A tortilla portuguesa is similar to the American Spanish omelet.
Fish -- Spain's fish dishes tend to be outstanding and vary from province to province. One of the most common varieties is merluza (sweet white hake). Langosta, a variety of lobster, is seen everywhere -- it's a treat but terribly expensive. The Portuguese in particular, but some Spaniards, too, go into raptures at the mention of mejillones (barnacles). Gourmets relish their seawater taste; others find them tasteless. Rape (pronounced rah-peh) is the Spanish name for monkfish, a sweet, wide-boned ocean fish with a scalloplike texture. Also try a few dozen half-inch baby eels. They rely heavily on olive oil and garlic for their flavor, but they taste great. Squid cooked in its own ink is suggested only to those who want to go native. Charcoal-broiled sardines, however, are a culinary delight -- a particular treat in the Basque provinces. Trout Navarre is one of the most popular fish dishes, usually stuffed with bacon or ham.
Paella -- You can't go to Spain without trying its celebrated paella. Flavored with saffron, paella is an aromatic rice dish usually topped with shellfish, chicken, sausage, peppers, and local spices. Served authentically, it comes steaming hot from the kitchen in a metal pan called a paellera. (Incidentally, what is known in the U.S. as Spanish rice isn't Spanish at all. If you ask an English-speaking waiter for Spanish rice, you'll be served paella.)
Meats -- Don't expect Kansas City steak, but do try the spit-roasted suckling pig, so sweet and tender it can often be cut with a fork. The veal is also good, and the Spanish lomo de cerdo, loin of pork, is unmatched anywhere. Tender chicken is most often served in the major cities and towns today, and the Spanish are adept at spit-roasting it until it turns a delectable golden brown. In more remote spots of Spain, however, "free-range" chicken is often stringy and tough.
Vegetables & Salads -- Through more sophisticated agricultural methods, Spain now grows more of its own vegetables, which are available year-round, unlike in days of yore, when canned vegetables were used all too frequently. Both potatoes and rice are staples of the Spanish diet, the latter a prime ingredient, of course, in the famous paella originating in Valencia. Salads don't usually get much attention and are often made simply with lettuce and tomatoes.
Desserts -- The Spanish do not emphasize dessert, often opting for fresh fruit. Flan, a home-cooked egg custard, appears on all menus -- sometimes with a burned-caramel sauce. Ice cream appears on nearly all menus as well. But the best bet is to ask for a basket of fruit, which you can wash at your table. Homemade pastries are usually moist and not too sweet. As a dining oddity -- although it's not odd at all to Spaniards -- many restaurants serve fresh orange juice for dessert.
Olive Oil & Garlic -- Olive oil is used lavishly in Spain, the largest olive grower on the planet. You may not want it in all dishes. If you prefer your fish grilled in butter, the word is mantequilla. In some places, you'll be charged extra for the butter. Garlic is also an integral part of the Spanish diet, and even if you love it, you may find Spaniards love it more than you do and use it in the oddest dishes.
Water -- It is generally safe to drink water in all major cities and tourist resorts in Spain. If you're traveling in remote areas, play it safe and drink bottled water. One of the most popular noncarbonated bottled drinks in Spain is Solares. Nearly all restaurants and hotels have it. Bubbly water is agua mineral con gas; noncarbonated, agua mineral sin gas. Note that bottled water in some areas may cost as much as the regional wine.
Soft Drinks -- In general, avoid the carbonated citrus drinks on sale everywhere. Most of them never saw an orange, much less a lemon. If you want a citrus drink, order old, reliable Schweppes. An excellent noncarbonated drink for the summer is called Tri-Naranjus, which comes in lemon and orange flavors. Your cheapest bet is a liter bottle of gaseosa, which comes in various flavors. In summer you should also try an horchata. Not to be confused with the Mexican beverage of the same name, the Spanish horchata is a sweet, milklike beverage made of tubers called chufas.
Coffee -- Even if you are a dedicated coffee drinker, you may find the café con leche (coffee with milk) a little too strong. We suggest leche manchada, a little bit of strong, freshly brewed coffee in a glass that's filled with lots of frothy hot milk.
Milk -- In the largest cities you get bottled milk, but it loses a great deal of its flavor in the process of pasteurization. In all cases, avoid untreated milk and milk products. About the best brand of fresh milk is Lauki.
Beer -- Although not native to Spain, beer (cerveza) is now drunk everywhere. Domestic brands include San Miguel, Mahou, Aguila, and Cruz Blanca.
Wine -- Sherry (vino de Jerez) has been called "the wine with 100 souls." Drink it before dinner (try the topaz-colored finos, a dry and very pale sherry) or whenever you drop into some old inn or bodega for refreshment; many of them have rows of kegs with spigots. Manzanilla, a golden-colored, medium-dry sherry, is extremely popular. The sweet cream sherries (Harvey's Bristol Cream, for example) are favorite after-dinner wines (called olorosos). While the French may be disdainful of Spanish table wines, they can be truly noble, especially two leading varieties, Valdepeñas and Rioja, both from Castile. If you're not too exacting in your tastes, you can always ask for the vino de la casa (house wine) wherever you dine. The Ampurdán of Catalonia is heavy. From Andalusia comes the fruity Montilla. There are some good local sparkling wines (cavas) in Spain, such as Freixenet. One brand, Benjamín, comes in individual-size bottles.
Beginning in the 1990s, based partly on subsidies and incentives from the European Union, Spanish vintners have scrapped most of the country's obsolete winemaking equipment, hired new talent, and poured time and money into the improvement and promotion of wines from even high-altitude or arid regions not previously suitable for wine production. Thanks to irrigation, improved grape varieties, technological developments, and the expenditure of billions of euros, bodegas and vineyards are sprouting up throughout the country, opening their doors to visitors interested in how the stuff is grown, fermented, and bottled. These wines are now earning awards at wine competitions around the world for their quality and bouquet.
Interested in impressing a newfound Spanish friend over a wine list? Consider bypassing the usual array of Riojas, sherries, and sparkling Catalonian cavas in favor of, say, a Galician white from Rias Baixas, which some connoisseurs consider the perfect accompaniment for seafood. Among reds, make a beeline for vintages from the fastest-developing wine region of Europe, the arid, high-altitude district of Ribera del Duero, near Burgos, whose alkaline soil, cold nights, and sunny days have earned unexpected praise from winemakers (and encouraged massive investments) in the past few years.
For more information about these or any other of the 10 wine-producing regions of Spain (and the 39 officially recognized wine-producing Denominaciones de Origen scattered across those regions), contact Wines from Spain, c/o the Commercial Office of Spain, 405 Lexington Ave., 44th Floor, New York, NY 10174-0331 (tel. 212/661-4959).
Sangria -- The all-time favorite refreshing drink in Spain, sangria is a red-wine punch that combines wine with oranges, lemons, seltzer, and sugar. Be careful, however; many joints that do a big tourist trade produce a sickly sweet Kool-Aid version of sangria for unsuspecting visitors.
Whiskey & Brandy -- Imported whiskeys are available at most Spanish bars but at a high price. If you're a drinker, switch to brandies and cognacs, where the Spanish reign supreme. Try Fundador, made by the Pedro Domecq family in Jerez de la Frontera. If you want a smooth cognac, ask for the "103" white label.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
Elderflower Spanish Gin & Tonics
Gin & Tonics are the ultimate summer (or Indian Summer) drink. You can make them with ease at home, on a boat (I’ve done it!), they are refreshing for a sweltering day, and they are just tasty. My dad’s favorite drink is a Tanqueray & Tonic so I have had my fair share of them over the years (there’s usually one waiting for me as I walk in the door for a visit) so you can say I am a bit of a Gin & Tonic snob.
I turn to St. George Spirits when I want a good gin. They make a few varieties of gin, and other spirits, that can lend a special touch to whatever cocktail you are mixing up. My favorite to use, especially in a Gin & Tonic, is the Botanivore. It’s super approachable with bright citrus flavors and subtle juniper.
When it comes to tonic, put down the grocery store plastic bottle. These are often too sweet and made from corn syrup, no thanks! Fortunately, there are so many great options on the market these days. Fever Tree is widely distributed and at many grocery stores so this is a great one to look out for. If you want to something really special, grab a bottle of Small Hands or Jack Rudy tonic syrups (they are concentrated so need to be mixed with soda.)
As far as proportions for the perfect G&T, I like to do a 2/3 of the drink filled with tonic and 1/3 with gin (so 3:1) for this terrific tipple.
Chill the drinking glass for a half hour. Add ice to the glass. Squeeze one slice of grapefruit into the glass and discard. Add the other grapefruit slice, the juniper berries, and rosemary sprig to the glass. Pour gin into the glass. Add the tonic and stir before drinking.
This is a G&T recipe that even Goldilocks would find juuuust right!
For more cocktails, you can find me on Instagram, Pinterest, Twitter, and Snapchat (@ashroseconway)
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36 Comments
Oh, this drink is gorgeous and right up my alley! Can’t wait to try it!
Thanks so much! I hope you get to enjoy one soon!
This looks divine and I bet it tastes even better! I’m in the market for a good gin. Do you have any other faves besides the brands you mentioned here?
It depends on what style gin you like.
Hendricks is great and super subtle made from cucumber and rose, No. 209, Death’s Door, Big Gin, and on the higher end Monkey 47 gin. Hope this helps!
It does help. Thank you!
This is so beautiful and sounds so refreshing! Definitely making this asap!
That means a lot coming from you, Eden 🙂 I hope you enjoy them! Cheers!
Love these glasses! Might you know where to find them, or are they vintage?
I love them too! You are in luck, I am not about to hit you with the vintage-bomb bummer, they are NEW! You can get them here: http://www.crateandbarrel.com/corbin-cocktail-glass/s332042
LOVE these pictures. 🙂
Why thank you! Glad you enjoyed them, Sara!
Those look delicious and beautiful to boot… may I ask about those lovely glasses? Would I be able to find them? Gorgeous photos, too!
Thank you SO much, Allie, they were delicious! You sure can get the glasses! You can find the glasses here: http://www.crateandbarrel.com/corbin-cocktail-glass/s332042
Sounds & looks divine!! Nothing beats a great gin.
The glasses are gorgeous too, where are they from?
You are SO right! gin is so underrated right now, but I think that’s about to change!
Hi! Wow, those images look great! And I really liked those glasses too. I followed the above link, but it seems that they are not there anymore? Would you happen to know where else to find them?
I am SUCH a gin girl and this sounds amazing. I feel like so many people are averse to gin, but I always tell them – bad gin is like bad tequila. It’s just bad! But a good gin, well, it’s gooood. We tend to keep St. George or Hendrick’s around the house. After I finish growing a human and have a baby in a few weeks I might just have to enjoy one of these! 😉
Exactly! People shy away because of bad gin experiences (probably from college) bad gin is the worst. But when you finally have a drink made with a good gin, it’s life changing. Hope you enjoy post baby! Congratulations, Cyd!
[…] I love a good gin and tonic! This one looks amazing […]
Okay, yum. This sound like everything I’d love. I always go for St. George as well, and LOVE elderflower. Can’t wait to try this out!
You’ll have to try it and let me know how you like it 🙂
Thanks for all of the positive remarks across my social channels, so nice to hear you enjoying!
[…] Holunderblüten-Gin Tonic, via Craft+Cocktails […]
[…] Ingredients: Gin, Fever Tree Elderflower Tonic, Grapefruit, Juniper berries. For the full recipe, click here! […]
[…] drink of choice; Gin and Elderflower cocktails. This recipe is one I’m going to have to […]
[…] delicious and ripe fruits over flowing at the farmer’s markets and stores. Anything from grapefruits, pomelos to blood oranges and Meyer […]
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[…] Elderflower Gin & Tonic | Blood Orange Whiskey Cocktail | Grapefruit Sage Mimosa | Speckled Egg Mimosa | White Peach Maple Soda | Pear Nectar & Thyme Mimosa […]
Thanks! I can’t wait to try this as well!
[…] Elderflower Spanish Gin Tonic by Craft and Cocktails […]
The only gin I drink.
It’s the perfect gin, I think!
What would you suggest if tonic isn’t an option for a guest?
Valencia Cocktail
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- 3 mins
- Prep: 3 mins,
- Cook: 0 mins
- Yield: 1 Cocktail
The Valencia Cocktail was a semi-popular cocktail during the early and middle parts of the 1900's but has since lost some steam. The drink is quite simple, yet delicious, with its mixture of apricot brandy and orange juice. It is the orange bitters that really set it off, though.
In its time this was known as the Valencia Cocktail #1. To make a Valencia Cocktail #2 (or Valencia Royale) shake the same drink, strain it into a champagne flute, then top it off with an extra dry Champagne.
3 Summer Cocktails to Beat the Heat
Prevent Melting Away with these Cold Summer Cocktails
As I mentioned earlier this summer, my travel plans for these hot summer months were completely thrown off track. It wasn’t a problem, as we’ve still done some short trips here and there and I’ll be visiting Girona (Spain), Oporto (Portugal), Bolonia (Italy), Massachusetts (US) and perhaps Playa de Carmen (Mexico) all before the end of November! I’ve valued having the time this summer to plan these trips in advance– to search for flight deals, hotel rates, medical travel insurance, etc. Not to mention Madrid is an amazing city, and a great place to spend the summer. We’ve been busy exploring restaurants, taking day trips, and cooking in our new apartment.
But Madrid does have one big drawback– it’s hot!
With no nearby body of water (not even a pool in our neighborhood!) we have been sweltering every day and the heat has definitely affected my productivity and sleep schedule. But enough complaining! When faced with a problem I try my best to find a solution, and in this case that means some cold relief in the form of a delicious cocktail.
Here are 3 summer cocktails I’ve been making a lot of this summer– they all feature rum, as we don’t exactly have a liquor cabinet started at our new place (yet). Enjoy!
3 Summer Cocktails by Spanish Sabores
The Strawberry Basil Bajito
Like a mojito, but made with basil instead of mint, this cocktail is delicious and refreshing and perfect during summer!
-Brown sugar (optional)
– Casera or soda water
– Cola (Coke or Pepsi)
In a large glass or cocktail shaker, put the basil leaves, half of the lime cut into quarters, and strawberries. Cover with a blend of brown and white sugar (or all white if you don’t have brown). Muddle the mixture with a mortar or the back of a heavy spoon. Try to get all the juice out of the limes and strawberries and to bruise the basil quite a bit. Then, add the ice and pour over the rum (about a shot to a shot and a half depending on how strong you like your drinks!). Now, nearly fill the glass with either casera or soda water and top off with a quick splash of coke. Give it a quick stir (do not mix!) and enjoy!
The Passion Fruit Caipirinha
Made with rum instead of traditional cachaca, this version is still addicting as ever with the addition of tangy passion fruit!
-Passion fruit juice
In a cocktail shaker, add half of the lime cut into quarters and cover with a few scoops of white sugar. Muddle the mixture with a mortar or the back of a heavy spoon. Try to get all the juice out of the limes (you should have a syrupy mixture). Then, add the ice and pour over the rum (about a shot to a shot and a half depending on how strong you like your drinks!). Now, fill the glass with an equal amount of passion fruit juice (1-2 shots). Shake and enjoy!
The Peach Rum Cooler
Fresh peaches make this cocktail worth drinking– tastes like peach juice but is secretly loaded with rum!
–Simple syrup (white sugar and water)
– Juice of 1 lemon
First make the simple syrup by combining 2/3 cup sugar and 1/3 cup water in a saucepan and heating over a low heat for a few minutes until you have a thin syrup. At that point turn off the heat and let it cool. Then, combine 2 shots of simple syrup with the sliced peaches (skin removed) in the blender and blend into a thick pulp. Next, in a cocktail shaker, add the pulp, lemon juice, 2 shots of rum, and lots of ice. Shake well and add more pulp if it’s too strong, or more rum if it’s too weak. Enjoy!
I hope you enjoy these cocktails and that they can help you cool off this summer too! If you try them, let me know what you think.
Which summer cocktail do you want to make?
Lauren Aloise
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Very cool! I especially love the bajito idea as I’m a huge fan of mojitos and somehow involving strawberries in the mix sounds wonderful (not sure about the basil, I’ll try and see).
There’s another drink, I forget the name, but it’s very popular for cooling off in the summer and I believe it’s fairly popular in Spain, it’s very simple: essentially it’s just half beer and half lemonade I believe–do you know what I’m talking about?
Hey Andrew! You should definitely try the bajito out, although if you don’t like mojitos, I’m not sure it will be your thing! The Clara drink you are referring to is in fact similar to what you describe. There are two versions: con casera is beer mixed with a artificially sweetened soda water called casera, which they use for various drinks here. You could also order una clara con limón which has lemon fanta (lemon soda) instead of the casera. When you do those two combos with red wine you have tinto de verano (con casera o con limón). Hope that helps!
Ah ok, thank you, Lauren, I understand now. I think I’d definitely prefer the beer/lemonade combo, it’s something I could make myself at home I just need to get around to doing it at some point. It also kind of reminds me of sangria a bit, similar idea.
I think I have all the ingredients for the Peach Rum Cooler. Going to make this a very special weekend .
Half beer and Half lemonade? Champú? .
What is Champú? French? Sounds like your weekend will be delicious, lol!
Andrew- That’s a Clara! yummy too!
Ah ok, wikipedia says it’s made with beer and “clear soda”, I thought you used lemonade?
Come back to Madrid and cool off with me!
I saw the Champu on Wikipedia: In some other parts of Spain, a mixture of beer and sweet lemon-lime soda is called a Champú (“shampoo”). I was in Spain earlier this year and never seen anything like this anywhere I went , but it was the winter. I guess.
Masculinity tells me not to like these drinks.
My taste buds do not concur.
Good luck with the heat! I’m almost dead in Boston.
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