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cava

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The popular Hugo Spritz is a beloved cocktail cherished for its delicate aroma and festive side. Crafted from elderflower syrup, sparkling wine, mint and lime, this enchanting concoction is served over ice with a hint of sparkling water. Hugo Spritz is a popular European drink made of a simple mix of sparkling wine and water, elderflower syrup, mint, and a slice of lime served on the rocks. It’s so simple, no need to take the shaker out, and it’s a delicate and festive cocktail that suits any occasion. Originally made with Italian Prosecco sparkling wine, this version uses Spanish Cava for a bubblier touch. Origin of the Hugo Spritz This cocktail originated in 2005 from a German living in the Alps who wanted to find a light, festive new aperitif for his guests, a summerish, not-too-strong cocktail. Originally, the drink was called Otto and made from Lemonbalm essence. Being a…

Cranberry Gimlet is the perfect fizzy drink for the holidays! A fizzy ruby red cocktail; who could say no to this? A lovely mix of aromas from bitter cranberry to sweet mandarine, orange-infused gin and a touch of sparkling wine! The Holidays will taste much better this year! Impress your guests with this fizzy Christmas Cranberry Gimlet! The drink uses cranberry juice, the juice of a mandarine, some Sevilla-infused Tanqueray Gin (not sponsored), homemade cinnemon and mandarin syrup, and a lot of sparking wine! Because for the Holidays… bubbles are mandatory! Inspiration A Gimlet is an old classic of gin, sugar and lime. It was invented by sailors to fight against scurvy, in other words, to preserve the limes for longer on their long journeys. Still, many years later, this beloved sweet-and-sour drink is a scrumptious classic! Christmas Version To make this drink Christmas’y’, I’ve switched the sour lime with…

White Sangria with Berries is a simple, delicate and made-on-the-spot drink filled with all kinds of berries and a splash of Brandy to keep it authentic and loads of ice to keep it ultra fresh! White Sangria with Berries is a delightful and refreshing twist on the classic red sangria. This fruity, vibrant drink is perfect for summer gatherings and can be customized with various fruits. In this recipe, we’ll rapidly infuse the sangria with a medley of juicy berries to create a visually appealing and flavorful beverage. So grab your pitcher, gather some fresh berries, and let’s get started! On the Spot Sangria vs. Macerated Ones A traditional Sangria would need a few hours of fruit maceration, which needs good planning, time-wise and quantity-wise. This white version you can easily make on the spot, no worries, and the strawberries will macerate or give its flavour in less than 10…

Summer is almost here… it’s time for outdoor fun, for a refreshing Hibiscus Sangria with mango, mandarin, lime and Cava (sparkling wine) to make it fizzy! I saw a recipe not long ago of “Agua de Jamaica,” a simple juice made by infusing hibiscus leaves and sugar, then cooling it and voila! The picture looked so yummy, and I thought, those flowers are so pretty… they must taste good too. Well, I found some hibiscus leaves in the market and tried them as a simple tea… without any sugar… wasn’t tasting as they looked…  I was shocked by how unpleasant that infusion was… then I had little Stevia (0 calorie sugar) and cooled it overnight. Wow! The difference it makes with a bit of sugar sometimes… It went from 0 to 1000! Same goes for this Hibiscus Sangria! Health Benefits of Hibiscus Hibiscus leaves have many health benefits; they help control your blood…

Seafood Marinera Pasta al Cava is a delicious way to welcome summer with mussels cooked in a splash of sparkling white wine, garlic, tomato, thyme and parsley. Marinera Mussels (Mejillones Marinera) is a popular dish in Spain combined with Pasta which equals Seafood Marinera Pasta al Cava! Not to mistake with the Italian Marinara sauce, a tomato sauce. This dish is the Spanish cousin of Spaghetti allo Scoglio from Italy. However, the main difference is the Cava, a Spanish sparkling wine and paprika. This touch makes the dish even more dreamy and festive! The natural sea broth from the mussels flowing down the cava-tomato sauce is disturbingly addictive. Marinera with or without Paprika? In Spain, there is a fight about: “Should Marinera sauce contains tomato or not?” Half does it with paprika and wine, the other half with tomato and wine. Both ways are acceptable, and I personally don’t want to interfere, so…

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