As the temperature creeps higher, thoughts turn to refreshing, fruit-filled jugs of sangria or Pimms; quenching concoctions that are easy to make in large quantities. Spain has plenty of variations on sangria, all of which evolved to slake Mediterranean thirsts.
At El Pomposo, in Kowloon, rose, with an infusion of triple sec and vodka, is used for the Rosa Pomposa, a distinctive take on classic sangria. As in Spain, the liquors are mixed and chilled overnight. Combined with cranberry juice and berries, rather than citrus fruits, the result is a summer cooler that takes little effort to make.
Restaurant manager Evan Jaucian says the bar specialises in bringing regional Spanish drinks to Hong Kong, using everything from Valencia oranges to sherry, which originates from Jerez de la Frontera, in southern Spain, and cava, the Spanish equivalent of champagne. The Agua de Valencia, for example, is a kind of Spanish Bellini, while the Castilian blends sherry with blood oranges, brandy, egg white and cinnamon.
'The menu is very Spanish influenced, although some drinks are twists on more traditional cocktails from elsewhere,' says Jaucian. 'They are all very fresh and reviving on the palate; perfect for spring and summer.'
Try Jaucian's cocktails (HK$70) at El Pomposo, R009, 3/F, Elements, 1 Austin Road West, Tsim Sha Tsui, tel: 2196 8123.
Rosa Pomposa (above)