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Drinks

 ORCHATA DE CHUFAS

Makes about 4 pints
 
Ingredients:
  • 300 gr. of "chufas" (also known as "tiger nuts")
  • 250 gr. of sugar
  • 1'5 l. of water
  • 1 lemon peel

 
Preparation:
 
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..
 
 
 SANGRĶA

There are many variations of this recipe, which basically follow this one - you can add more fruit or hard alcohol or soda - but remember it needs to be served ice cold, so allow plenty time for chilling.
 
Makes about 2 pints
 
Ingredients:
 
  • 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 tsp sugar 1 cinnamon stick
  • Ice cubes

Preparation:
 
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.
 
 
 AGUA DE VALENCIA

 
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!
 
Makes about 2 pints.
 
Ingredients:
 
  • 1 bottle of Spanish cava (sparkling wine or champagne)
  • Plenty fresh orange juice
  • Cointreau
  • Ice cubes

Preparation:
 
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.
 
 
 QUEIMADA

 
A flaming cauldron of Spanish liqueur for parties.
 
Ingredients:
 
  • 4-5 bottles Spanish Orujo (or other destilled liquor)
  • 1kg white sugar
  • A few coffee beans
  • A few pieces of finely sliced lemon peel

 
Preparation:
 
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 tbsp 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.

 
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