Tag: summer

Back To School Cocktails


Summer is ending, we have to go back to work and our children back to school. At least one reason to celebrate, right? Maybe if you’re a parent, but as a teacher, you might need a little cheer-up. In both cases, we have some fun cocktail suggestions for you to help get over autumn. 

The Teacher’s Aid

We’re talking about an after-school cocktail to help you recover and recharge your batteries after a long day at school or the office. Its unusual mix addresses those who look for a peculiar taste, something that awakens your senses.


  • Some bubbly brut rosé
  • Cane sugar cubes
  • Cranapple juice
  • Ginger ale
  • An apple to garnish

 TAGS:Fever Tree Ginger AleFever Tree Ginger Ale

Fever Tree Ginger Ale



The Teacher’s Pet

The teacher’s pet is not the smartest girl or boy in school, it’s this cocktail. Teacher’s Pet is perfect for anyone who wants to relax without trying anything too strong. His recipe is easy and his benefits are many.


  • Green Tea
  • Vodka
  • Ice

 TAGS:Cîroc Vodka 1LCîroc Vodka 1L

Cîroc Vodka 1L



Summer Ain’t Over

Living in the past is one of your passions? Lean back, ignore reality and act like summer would never end. Fresh and fruity, tastes like the Carribean.


  • Iced tea
  • Lemonade
  • 4 shots of vodka
  • 2 cups of raspberries
  • Mint

 TAGS:Firestarter VodkaFirestarter Vodka

Firestarter Vodka



No Sleep Tonight

This is definitely the drink made for those who really need support during the nights when sleeping is forbidden. We’re talking about a cocktail that can easily replace coffee, especially when temperatures are hot and you want to feel something fresh and sweet. 


  • 1.5 ounces of Bourbon
  • 0.75 ounces of lemon juice
  • 0.75 ounces of hazelnut and caramel syrup
  • 2 bar spoons of coffee liqueur

 TAGS:Michter's Small Batch Bourbon 75clMichter’s Small Batch Bourbon 75cl

Michter’s Small Batch Bourbon 75cl



See? Your return to reality doesn’t have to be that hard. Enjoy your cocktail but be careful, only one at a time. Cheers!

Yummy appetisers in summer


Summer is probably the best season for any outdoor activity, enjoy the sunlight and warmth as much as possible. Among the best things to do outside, there is, of course, eating and drinking. Let’s see then which are the best appetisers to enjoy during this time.

Marinated fried anchovies:

This recipe is really simple and you can do it in 40 minutes, ideal for 4 people and very cheap.


  • 400 grams of fresh anchovies
  • 300 millilitres of white or apple vinegar.
  • 250 millilitres of white wine
  • 1 spicy chilli
  • Salt to taste
  • 2 cloves garlic
  • 1 fresh onion
  • Flour for anchovy butter
  • Olive oil


  1. Clean and remove the head from each of the anchovies, open them and remove the central bone.
  2. Wash and dry the anchovies with a paper towel, sprinkle with flour and fry in hot oil on both sides
  3. Place the fried anchovies on an absorbent towel and separate.
  4. In a saucepan add vinegar, wine, salt, onion in rings, chilli on wheels, chopped garlic leaves to boil over high heat, then cook over medium heat for 3 minutes and extinguish.
  5. Place the prepared vinegar mixture over the anchovies until covered and marinate for 12 hours.
  6. Serve your guests.

Crab and cheese puffs

This ideal aperitif for parties has a medium difficulty level, can be prepared in 1 ½ hours and is ideal for 4 guests.


  • 1 egg yolk
  • 30 grams of butter
  • 45 grams of flour
  • 1 pinch of sal millilitres
  • 1 litre of water

For crab stuffing

  • 120 grams of cooked crab meat
  • 1 clove garlic
  • 20 grams of butter
  • 1 teaspoon of oil
  • 1 teaspoon paprika
  • Salt 

For cheese filling

  • 60 grams of gruyere cheese
  • White pepper to taste

For salsa

  • 250 milliliters of whole milk
  • 25 grams of butter
  • 30 grams of flour
  • Salt to taste
  • 1 pinch of nutmeg


  1. Preheat the oven to 200 degrees and in butter 2 trays
  2. Prepare the cream buns with the indicated amounts
  3. Place the choux pasta on the tray
  4. Cook the buns in the hot oven, remove and let cool.
  5. Prepare a sauce with the indicated amounts and cut the cheese into thick slices.
  6. Place in a small pot of butter and the crabmeat to sauté for a couple of minutes and season with salt and paprika.
  7. Place the crabmeat in a bowl to add half the sauce and mix.
  8. Place the gruyere cheese in a bowl with the sauce and mix
  9. Cut the buns to fill with both fillings.
  10. Return to refrigerator for 15 minutes before serving.

And to drink, nothing better than a good white wine!


 TAGS:Pazo Señorans 2016Pazo Señorans 2016

Pazo Señorans 2016,  a well-balanced and elegant albariño



 TAGS:Nuviana Blanco 2016Nuviana Blanco 2016

Nuviana Blanco 2016, with strong exotic fruit notes

Best summer drinks (II)

 TAGS:undefinedSangria is definitely another option. But not any kind of sangria: it should be the homemade one. Like vermouths, this traditional and sociable drink, come back to the tables. We are referring to a fresh, fun and urban sangria with fun design bottles. If it can be further ecological, then, even better. Very fresh, sangria becomes gourmet. A good sangria in summer can be served as an aperitif, but unlike the Vermouth or Pastis, you can perfectly accompany your meal as a seafood paella and vegetables or during a barbeque. Grilled vegetables are delicious and with a few degrees of alcoholic bleeding, success is assured.

Sangria is definitely a symbol of Spain for many tourists and is perfect for summer. A third of wine (young) for two of soda, a slice of lemon and another orange and a few ice cubes, use to be the perfect recipe. The key to making a very good one is the base ingredients. Wine does not have to be expensive but it should be well made. Not worth anyone. The soda does not have to be the bad one either. You can choose a mineral water with gas so it is not so sugary. No need for your summer red to become a Calimocho (Spanish cocktail composed of Coke and red wine)! There is also the possibility of adding some vermouth to the mixture. It will give a nice and smooth spicy touch.

Apart from Pastis, which is also very Mediterranean, all other products are traditional in Spain. Manzanilla is one of them: this wine from Sanlúcar de Barrameda, close to Jerez, is a good alternative during the summer, with an incredibly cheap price and is really enjoyable with tapas.

La Manzanilla is a dry white wine, made with Palomino grape and aged under a layer of yeast called flower veil. Its upbringing is carried out exclusively in wineries in Sanlúcar de Barrameda. Its color is very pale, a bright yellow straw. Of pungent and delicate aroma in which they emphasize floral notes that remember to the chamomile, memories almonds and aromas of bakery. The palate is dry, fresh and delicate: with a light and soft palate, despite its dry finish. It has a slight acidity that produces a pleasant sensation of freshness and a persistent and slightly bitter aftertaste.

For me, it is by far the best of appetizers in summer or one of them … A glass of Manzanilla, after a complicated or good day, does not matter … with good sausages and some good olives, enjoy!


 TAGS:Sangría Lolea Nº1 75clSangría Lolea Nº1 75cl

Sangría Lolea Nº1 75cl, perfect during summer days



 TAGS:Manzanilla la GitanaManzanilla la Gitana

Manzanilla la Gitana,  ideal with tapas and aperitif

Best Summer Drinks (I)

 TAGS:undefinedStep by step, the fresh and humid temperatures made space for a warmer weather, opening doors for the summer. After-works take place outside to enjoy a drink once the children are sleeping and barbeques are organised at home on weekends to share moments with friends and family.

I am a wine lover, and in summer I also like to enjoy a drink. However, we do not all have the same tastes. There are so many possibilities in summer to enjoy … and without getting bored from only one drink.

Personally, I think that every moment needs a specific drink. It is true that as soon as the heat arrives you will not want a strong red wine with a lot of ageing or a white wine fermented in a barrel or certain distillates.

Well, what are the possibilities we are offered? There are so many that I do not know where to start.

We could start with the appetisers such as vermouths, that are very trendy today: we can find high-quality ones, not only referring to Martini and Co … Certain vermouths are handcrafted, made with ecological ingredients and convey emotion. There are 2 large groups of Vermouth: the red of Italian origin is quite sweet and the white, drier, of French origin, composed of more than 40 botanical extracts, and with greater alcoholic content. The vermouth is a liqueur flavoured with herbs, formed from a neutral wine of good quality, a touch of absinthe and botanical extracts (roots, plants, flowers and spices). The right mix of botanists is the key to the aromatization of good vermouth. The vermouth is, of course, a unique drink due to its wide range of nuances, flavours and aromas.

For soft, spicy and pleasant tastes, they can be enjoyed alone or with ice, or with a slice of lemon, orange or with sparkling water. Of course, vermouths are ideal as appetisers but they do not usually accompany an entire meal.

A variant of the vermouth that is served with a syphon, is the Spritz. Pretty sweet served very fresh and with gas, is a danger cause it’s really easy to drink … For my part, I prefer something more retro, like the famous Pimm’s.

The Pastis. Very French, very Marcel Pagnol with his Provencal accent. Pastis is a distilled beverage based on a maceration of ethyl alcohol with various herbs and flowers, but the most powerful flavours are anise and liquorice. This drink, the authentic one, the Pastis de Marseille whose alcohol content is around 40-45%, with anise flavour, is mixed with cold water and served with ice. Very pleasant in summer, its taste of anise is refreshing and ideal as much as the vermouths to the appetiser. It’s a traditional drink that is not out of fashion. The way to consume it is updated and modernised to the tastes of generations. The traditional way of serving it is one ratio of Pastis to five cold water. It is not uncommon to find several generations of people on the terrace of a bar in France consuming a pastis with olives at the time of the aperitif, in the shade of a parasol. You breathe an air of vacations!

Here you find some suggestions for a proper and fresh summer drink:


 TAGS:Ricard 1LRicard 1L

Ricard 1L, fresh and long lasting anise flavour



 TAGS:Martini Rosso 1LMartini Rosso 1L

Martini Rosso 1L, a typical italian vermouth

Introduction to Croatian Wines

 TAGS:undefinedIn the recent years, Croatia experienced a boom in tourism, which in turn has brought its wines to an unexpected level of international recognition. With a long history of wine production, comparable to that of Mediterranean countries with a great tradition, Croatian wines were once well known, but Ottoman invasions, the phylloxera, world wars, communism and conflicts in the former Yugoslavia have decelerated their spread.

For decades, however, Croatian wine production was divided into “coastal” and “continental” regions. A few years ago, a group of producers, sommeliers and experts created a new system that highlights four regions with 12 subregions and 66 appellations. Croatia has 64 local grape varieties with a significant presence of Cabernet Sauvignon, Merlot, Syrah and Chardonnay.


In the most Southern region with a sunny and warm climate, the weather is ideal for rich and fruity white wines made of the autochthone Pošip, Debit and Maraština grapes. Red wines include varieties such as Babic and Plavac Mali from remarkable appellations such as from the peninsula of Peljesac and the subregions of Dingac and Postup.

Istria and Kvarner

Located in the Northwest of the country, the region has been known as “the other Tuscany”, and includes the islands of Kvarner Bay. The zone is also known for its refreshing white wines, ideal for fish and seafood, processed with Malvasia Istrienne and Zlahtina. The red wines are mainly based on Teran and some international varieties.

Terres Hautes

The region in the centre of the country, near the border with Slovenia and Hungary, produces Sauvignon Blanc, Muscat, Riesling, Pinot Gris, Sylvaner, Gewürztraminer and Chardonnay, as well as some red wines from Pinot Noir grapes, some excellent sweet wines and ice cream.

Slavonia and Danube

Finally, the region of Slavonia and the Danube is known for its dry white wine coming from Grasevina grapes, also known as Welschriesling or Riesling Italico. There, we can also find white wines made of Chardonnay, Pinot Gris and Sauvignon Blanc, some red Blaufränkisch and other international varieties.

Cheers or better…Živjeli!

 TAGS:Korlat Cabernet SauvignonKorlat Cabernet Sauvignon

Korlat Cabernet Sauvignon, full, and harmonious on your palate




 TAGS:Svirce Ivan Dol BarriqueSvirce Ivan Dol Barrique

Svirce Ivan Dol Barrique, aromas or dried berry fruits and grapes



3 summer desserts that you surely will do again


Allow yourself good taste this summer without enslaving yourself to the kitchen. Always have available a delightful dessert in your freezer for your family to enjoy. We give you recepies for these 3 delicious desserts.

Cold yogurt tart and pomegranate:

This cake will be delicious and refreshing on the palate, be sure to prepare at home. The touch of mint combined with pomegranate guarantees an explosion of flavor in your mouth.


  • 75 grams of cottage cheese
  • 1 plain yogurt
  • 1 Pomegranate
  • 4 sheets of 2 grams of gelatin
  • 2 slices of bread
  • ½ orange juice
  • 4 or 5 mint leaves
  • chopped mint
  • Cinnamon powder


  1. Put the gelantin to soak in a bowl.
  2. Cut the bread slices with the help of 2 square hollow molds. Remove the edges and press the sides to the mold walls to seal well.
  3. Set aside
  4. Mix1 tablespoon sugar, cottage cheese and yogurtin a bowl 
  5. In a saucepan, heat the orange juice with 2 sheets of gelatin. When the gelatin has melted, remove from heat, and add to the bowl with cottage cheese and yogurt.
  6. Add the chopped mint to taste and mix well. Pour the mixture into molds and leave in the refrigerator for 15 minutes.
  7. Cut pomegranate, remove the beans, reserve a few whole and crush the rest to get the juice. Bring the juice of Granada to a saucepan and add 1 tablespoon of sugar and the other 2 sheets of gelatin. When the gelatin dissolves, pour the mixture in molds and place in refrigerator.
  8. Take out the molds from the refrigerator, place some whole grains and some mint to taste. Pour juice over gelatin.
  9. Bring the molds back to the refrigerator until set.
  10. Unmold the cakes on a plate. Decorate each with a mint leaf.
  11. Garnish the plate with cinnamon and sugar to taste.

Coconut ice cream with chocolate, strawberry and raspberry:

The coconut ice cream and chocolate is the combination of flavors that make this the ideal dessert you want to di again


  • 3 liters of milk
  • 1 coconut
  • 6 tablespoons sugar
  • ½ tablespoon vanilla
  • 6 chocolate chips
  • 5 raspberries
  • 5 strawberries


  1. Heat the milk in a saucepan. Add the grated coconut and sugar.
  2. Boil the mixture for 2 minutes. Turn off the heat, let cool and place the vanilla.
  3. Blend and pour the preparation in glasses or ice cream cups and leave in the refrigerator until serving time. Decorate with chocolate shavings, bits of strawberry and raspberry taste.


Cold lemon pudding:

You can prepare these delicious puddings in 30 minutes and the citrus flavor will be a rewarding delight on those hot days. This recipe will serve 4 people.

Ingredients for the pudding:

  • 1 cup lemon juice
  • 1 cup water
  • 1 cup cream
  • 12 small sponge cakes or magdalenas
  • ¾ on lemon gelatin
  • 2 tablespoons sugar
  • Mint leaves to taste
  • 300 grams of strawberries

Ingredients for caramel

  • 200 grams of sugar
  • A splash of water
  • A few drops of lemon juice


  1. Wash strawberries, remove stems and cut them into thin slices. Add sugar and let stand.
  2. Place the sugar in a frying pan, add a few drops of lemon juice and a splash of water.
  3. Cook the mixture until a caramel tan. Poured into the mold.
  4. Heat lemon juice and water in a pan,. When starting to boil add the gelatin and mix well up to avoid clumping.
  5. Turn off the heat, add the 2 tablespoons sugar and pour the cream gradually while beating.
  6. Cover the mold with 6 sobaos, pour over these half the fluid gelatin, place over another 6 sobaos and cover with the remaining liquid.
  7. Leave in the refrigerator for 2 hours. Unmold the pudding and garnish with strawberries and mint leaves.

And to accompany these delicious recipes, there is nothing better than a liqueur or fortified wine. Here are our recommendations:


 TAGS:Alvear PX 1927Alvear PX 1927

Alvear PX 1927



 TAGS:Niepoort Colheita 1999Niepoort Colheita 1999

Niepoort Colheita 1999

2 desserts to sweeten your summer


We’re in the middle of summer and we don’t want to miss the opportunity to share with you some delicious dessert recipes that will be surely very desirable during this heat season. There’s nothing better than enjoying the dessert time…

Kiwi pie

This pie is a healthy choice because of the presence of kiwi, rich in vitamin C and fibre.


  • 1 sheet puff pastry
  • 6 kiwis
  • 1 can cream cheese
  • 4 tablespoons condensed milk
  • 1 envelope pie gloss or neutral gelatin


  1. Cover a baking pan with greaseproof paper and extend the pastry over it.
  2. Puncture the pastry with a fork and place over it some raw chickpeas to avoid it gets inflated.
  3. Put the pastry into the oven at 180° C for 15 minutes.
  4. For the filling, peel and chop half of the kiwis and mash them in a blender.
  5. Put the mashed kiwi in a container, add cheese and condensed milk and continue mixing to form a cream.
  6. Let cool the pastry and place over it the kiwi cream, garnish with the remaining peeled and sliced ??kiwis.
  7. Add the pie gloss or neutral gelatin previously prepared according to its specifications.

Cheese and cherries cake

This typical cake from Spain is ideal to enjoy with 4 guests this summer.


  • 1 touch unsalted margarine
  • 1 packet of Neapolitan biscuits
  • 50 millilitres condensed milk
  • 1 touch dried cherry
  • 3 eggs
  • 150 ml whipping cream
  • 250 grams fresh unsalted cheese


  1. Crush 1 package of Neapolitan biscuits and mix with unsalted margarine until getting a dough to cover the baking dish.
  2. Chill the dough in the refrigerator to finish the filling.
  3. In a mixer glass, place 250 grams of fresh unsalted cheese, 3 eggs, 50 ml condensed milk and 150 ml whipping cream. Mix the ingredients well.
  4. Pour the contents of the mixer glass in the chilled dough and sprinkle some dried cherry over the cake.
  5. Bake at 180° C until golden and remove.

Bon appetit and enjoy these delicious desserts!

Ah! And if you want to match them with a sweet wine, here are some recommendations for today:

 TAGS:Moët & Chandon Ice ImpérialMoët & Chandon Ice Impérial

Moët & Chandon Ice Impérial: a sparkling wine from Champagne made with pinot noir and pinot meunier and presents an alcohol content of 12º. 



 TAGS:Fragolino Rosso BottegaFragolino Rosso Bottega

Fragolino Rosso Bottega: a sparkling wine from Veneto DO of Bottega cellar which blend contains fragola and presents an alcohol content of 10º. 



* Image: Julia Khusainova (flickr)

How to quickly cool your beer


At certain times of year, like summer, some drinks heat up quickly, losing its freshness and flavor. This is the case of beer, which warm or hot, it doesn?t taste the same and isn?t as good on the palate. The beer should be drunk chilly to take away the heat. To cool it quickly, we have some options.

We can put the beer in a large bowl filled with water and ice. It is perfect when we are away from home, as we have on hand a large bowl and ice.

If we want the beer to be fresh instantly, then we can use the same bowl, water, ice and salt. Strangely, with salt, ice and cold water cools beers more quickly. At the same time, we can put the bowl in the freezer. It is recommended to put the beer bottles in a bag so you do not have some salt taste when you drink it.

If you come home with warm beer, you can always put it in the freezer. Now freezers are at high temperatures and in a few minutes the beer Is ready. Not as effective as the previous case, but while we wait we can always prepare something to eat.

If you are in the mountains and close to a river, you can use the following trick. We can always leave our beer cans or bottles into the river, anchored with stones or some support to prevent escape. The river water is usually colder, so we’ll have our fresh beers as we need.
We can also make use of the method of paper or newspaper, it is very simple to perform. Just break a paper or newspaper strips, wash it or soak it in water for a moment and paste or wrap directly on the bottle or can of beer.

What are your favorite beers? We recommend:

 TAGS:Waterloo Double Dark 8Waterloo Double Dark 8

Waterloo Double Dark 8