Barcelona
- Recipes - Drinks and Cocktails
Sangria
is the most famous Spanish drink made with red wine, fruit juice,
sparkling soft drinks, sugar and fruit chunks. Sometimes liqueurs
are added, as well as cinnamon. It is hard to find two sangrias
that taste the same, since there is no one-single recipe for it.
For sangria to be good, it is necessary to use good wine (bad wine
makes bad sangria), to serve it fresh, and to achieve a fruity flavour
that is not overdone (the best fruits for it are citruses and peach).
It is important to remember that sangria is an alcoholic beverage,
and although is very easy on the palate, it should be drank moderately.
Sangria
1
1 bottle dry full-bodied red wine
1 can fizzy orange, chilled
1 can fizzy lemon, chilled
Spanish brandy - or any which is quite light
Banana liqueur
Cointreau
1 apple, chopped
1 pear, chopped
1 lemon, thinly sliced
1 orange, thinly sliced
1 teaspoon sugar
1 cinnamon stick
Ice cubes
Put all the
fruit pieces into a large jug, then pour over a generous amount
of the banana liqueur, cointreau and brandy. Pour in the bottle
of wine, and leave in the fridge to chill. Once this is really cold,
pour in the fizzy drinks and add the cinnamon and sugar. Mix in
some ice cubes and it's ready to serve.
Sangria
2
1 bottle red wine (Burgundy preferred)
1 can frozen pink lemonade concentrate, do not add water
1 lemon, sliced
1 lime, sliced
1 orange, sliced
1/2 cup bing cherries (if available)
1/2 cup brandy
4 cups carbonated lemon-lime beverage (7 Up or Sprite)
Mix wine, lemonade
concentrate and brandy together in large glass pitcher. Squeeze
juice from each slice of fruit into wine mixture before dropping
fruit in. Toss in cherries and chill. Just before serving, add 7up.
Pour into chilled glasses and enjoy. Don't forget to eat the fruit-
especially the cherries- yum.
Sangria
3
2 bottles full bodied spanish dry red wine
1/3 cup fresh squeezed orange juice
1/4 cup Grand Marnier (or any orange-flavored liquer)
2 tablespoons sugar
2 cups club soda
Ice cube
To garnish:
orange slice
lemon slices
tart green apple, sliced
peaches or nectarines, sliced
In a large pitcher,
mix together the firs 4 ingredients. Cover and refrigerate for several
hours or overnight. Just before serving, add the club soda and plenty
of ice cubes. Serve very cold garnished with a slice of fruit. Note:
if using a punch bowl, float the various fruit on top.
Agua
de Valencia
1 bottle of Spanish cava (sparkling wine or champagne)
Plenty fresh orange juice
Cointreau
Ice cubes
This is true
orange growing country, and so the recipe is based on fresh orange
juice, which is best. And beware, this innocuous-sounding drink
is strong!
Put some ice
cubes into a large jug and pour over lots of orange juice. Now add
the bottle of cava. Once the fizz subsides, stir in a good dash
of the cointreau and it's ready to serve.
Horchata
de Chufas
2/3 lb of "chufas" (also known as "tiger nuts")
1 cup of water
1 lemon peel
Put the "chufas"
in a bowl of water for 12 hours. In another bowl put the lemon peel,
the sugar, the water and the drained "chufas". Triturate
all with the electric whisk and put the bowl in the refrigerator
for 2-3 hours, then, drain all with a thin sieve, and you have the
"horchata" ready..
Queimada
4-5 bottles Spanish Orujo (or other destilled liquor)
2 lb white sugar
A few coffee beans
A few pieces of finely sliced lemon peel
You need a huge
flameproof earthenware casserole dish for this. Pour in all the
liqueur, about two-thirds of the sugar and the lemon peel. Stir
well, bring to the boil and allow to bubble for about 15 minutes.
Take a tablespoon
of the reserved sugar in a large serving spoon and take up some
of the hot liquor from the pot. Set fire to the spoon, holding it
over the pot (careful - wear an oven glove!), and when the sugar
begins to bubble, lower it into the casserole, which will ignite.
Repeat this another couple of times.
The longer this
burns, the more alcohol with dissappear... Ladle into small earthenware
mugs to serve.
