Sidra de granada (Promegranate cider)

2 cups pomegranate juice
1 cup fresh, unfiltered apple cider
1 cinnamon stick, broken in half
1 clove
2½ slices of ginger
2 shots dark rum or whiskey


In a saucepan, mix all ingredients except the ones with alcohol. Turn the heat to medium-low and let the mixture come to a simmer. Cook for about 10 minutes, until it’s fragrant.

Fill up two warm mugs, and add a shot of rum to each mug. Serve immediately.

Vino dulce con nueces (Walnuts sweet wine)

12 walnuts
5 liters of red wine
2 kg of sugar



Peel the walnuts. Place the walnuts, red wine and sugar in a glass jar  with hermetic seal. Place in a cool dark place for 3 months. (Traditionally from October to December)

Barcelona Fizz Cocktail

11/2 oz Sweet Sherry
1 oz Gin
1/2 oz Lemon Juice
1/4 oz Sugar Syrup
4 oz Soda Water
Ice Cubes

Shake all ingredients with ice, except soda water. Strain into a highball glass filled with ice. 

Complete with soda water and garnish with a lemon slice, a straw and a stirrer. Serve.

Cocktail de Agua de Valencia (Valencia Water Cocktail)

1/4 liter  Cava  (or Spanish Sparkling White Wine) 
3/4 liter  Orange Juice 
1 dl  Cointreau
50 g  Sugar 

Pour all ingredients in a pitcher (the Cava must be very cold). Stir in a pitcher glass and serve in Champagne or Martini short glasses.

Café Carajillo (Coffee Carajillo)

1 oz  Brandy 
3 Coffee Beans  (Roasted) 
1 Lemon  (squeeze) 
1 cup  Espresso Coffee 

Heat Brandy, lemon juice and coffee grains for some minutes. Pour into your hot espresso coffee cup and stir. Serve.

Horchata de Chufa Valenciana (Valencia Tigernut Horchata)

250g tigernuts

1L water

100g sugar (or up to 150g)

a small piece of lemon rind

a small piece of cinnamon bark

extra water to hydrate the tigernuts

Hydrate the tigernuts with water overnight or up to two days, by covering them generously in cold water and keeping them in the fridge (otherwise they may ferment). If they are really dry and they need two days, change the water each day. They will swell up a bit. 

Horchata de almendras (Almonds Horchata)

1/2 kg almonds
1/2 kg sugar (may use a bit less if desired)
1 lemon
1 cinnamon stick
1 pinch salt
3 liters of water (warm)





Grind the almonds (without peel) and bake in 1 liter of water with cinnamon, salt and lemon skin, boil 2 minutes only. Then strain the liquid through a sieve fabric. 

Sangria sin alcohol (Sangaree without alcohol)

Basic recipe for making non-alcoholic sangria

2 cups orange juice

8 cups of grape juice

2 small apples

1 orange

1 lemon1/2 cup sugar

2 liters of soda or juice

ice

Mix the sugar, orange juice and grape juice in a large pitcher.
Add the lemon and orange into segments. Do the same with the diced apple.
Stir until the sugar dissolves. Add the soda. At serving time, incorporates ice.

Tinto de Verano (Summer Red Wine)

1/2 cup red wine (see serving suggestion below)

1/2 cup lemon-lime soda, such as Sprite or 7-up

ice

slice of lemon

In a tall glass of at least 20 ounces, place 3-4 ice cubes. Add red wine and soda. Garnish with a lemon slice. An expensive wine will not be required.

Sangria tradicional (Traditional Sangaree)

Ingredients (4 people)

1 Litre of red wine

2 oranges squeezed juice

4 peaches sliced

5 tablespoons of sugar

2 lemon peel

2 pinches of ground cinnamon

An expensive wine will not be required. Pour the wine into a bowl or pitcher and add sugar until dissolved.

Squeeze oranges and add it to the  bowl. You can cut a whole orange slice as garnish.