• Thu
  • Nov 27, 2014
  • Updated: 4:56pm

the mixer

PUBLISHED : Sunday, 30 March, 2008, 12:00am
UPDATED : Sunday, 30 March, 2008, 12:00am

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)

1 bottle rose

3 shots vodka

4 shots triple sec

1 punnet fresh blueberries

1 punnet fresh raspberries

6 fresh strawberries

1 litre cranberry juice

In a large jar, mix the rose with the vodka and triple sec and leave for a day or two in the fridge for the flavours to blend. Before serving, chop the fresh berries and place in champagne flutes. Pour the chilled mixture into the glasses then top up with cranberry juice. If serving with ice, use cocktail glasses instead; pour the mixture over ice cubes, top up with the cranberry juice and stir.

Agua de Valencia (below)

1/2 glass cava

3/4 shot Cointreau

Top up with orange juice

Pour the Cointreau into a chilled champagne flute. Add the cava and orange juice and garnish with a slice of fresh orange.

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