Pair These 5 Summer Cocktails And Mocktails With Spicy Spanish Foods
Summer is a most opportune time to eat all kinds of spicy foods as the excess heat can most times be sweated off. On vacation days or holidays, go the extra mile in the kitchen and prepare such spicy foods when guests show up at home for brunch or luncheon. One of the global cuisines which offers interesting options for adding more spice to meals is Spanish food. Rooted in classic recipes, Spanish gastronomy is characterised by its robust and slightly smoky flavours and a balanced mix of seasonal vegetables, meats, spices and cheeses featured in the different tapas or small plates integral to this cuisine.
Much of the spice in Spanish food comes from Spanish paprika, known as pimentón as well as chorizos and hot peppers. Lots of foods ranging from the chorizo a la sidra to the pollo al chilidrón contain a touch of this spicy note. Pair different spritzers and coolers filled with sweet, sour and smoky flavours with these spicy foods to balance out some of their more intense flavours while planning a Spanish feast in summer.
Read on below to know more about some of the cocktails and mocktails that can be prepared in summer and some spicy foods they can be paired with:
Sangria Roja
Recommended Pairing: Chorizo a la Sidra
Red wine sangria, or sangria roja is a classic Spanish cocktail which can be prepared as a batch cocktail by mixing 750 ml red wine with ½ cup brandy and ½ cup orange liqueur. Many fresh fruits like apples and pears can be chopped finely to garnish this drink complete with tart, sweet and fruity flavours. A dash of 60 ml club soda brings a fizziness into the drink. Such a cocktail goes well with the traditional chorizo a la sidra or spicy chorizo that is cooked in cider. The dish carries a smoky finish which goes well with the sweet notes in the sangria roja.
Rebujito
Recommended Pairing: Pulpo a la Gallega
A simple cocktail made out of 30 ml quality sherry and 120 ml lemon soda, this citrusy drink contrasts the spiciness of several Spanish foods. The drink contains light flavours and tangy notes that are suitable for brunch hour. Pair the classic rebujito with another traditional Spanish recipe, the pulpo a la gallega or the spicy octopus that is cooked with lots of pepper and smoked paprika.
Espresso Martini
Recommended Pairing: Spicy Mojo Picón And Papas Arrugadas
Use 30 ml quality coffee liqueur, 30 ml freshly brewed espresso and 30 ml Ketel One Premium Distilled Vodka to prepare the popular espresso martini which is an interesting pairing with Spanish foods. The tart taste of the drink coupled with its aroma balances the spiciness of the hot pepper sauce or the spicy mojo picón – a Canary Islands classic. The sauce can be served with boiled potatoes or papas arrugadas which act as appetisers accompanying the espresso martini during an evening summertime gathering.
Spicy Citrus Spritz
Recommended Pairing: Smoked Patatas Bravas
Prepare a mocktail containing the citrusy notes of 90 ml freshly squeezed orange juice to go with a smoky patatas bravas platter. This potato dish featuring its signature spicy pepper sauce will make for a contrasting pairing with the citrus spritz whose fizz will introduce an added textural flourish. Garnish the citrus spritz with a jalapeño slice to increase the spiciness quotient in the meal.
Smoked Pineapple Cooler
Recommended Pairing: Pollo al Chilindrón
Smoky flavours tend to go well with spicy foods because this distinct taste compliments the hot peppers in these dishes. A pineapple cooler consisting of 90 ml juice extracted from the grilled tropical fruit coupled with 90 ml club soda and 2 tablespoons lime juice will contain a flavour depth suited to spicy foods. Pair this drink with spicy chicken and hot peppers or pollo al chilindrón while preparing a feast featuring Spanish cuisine.
Drink Responsibly. This communication is for audiences above the age of 25.
