COCKTAILS WITH COFFEE

CAFÉ SIGLO VIEJO

Ingredients

	3/4 1 black coffee
	12 tsp sugar
	6 oz rum
	7 oz heavy cream

Preparation

Brew the coffee and set it aside. In each of 6 wide-mouthed glasses (beer or cocktail glasses), pour 2 tsp of sugar and 1 oz of rum. Add hot coffee and stir. Blend the cream to the point just before it becomes whipped. Pour the cream (chilled) into the coffee and serve. To create a delicious Irish coffee, use whiskey instead of rum.

MASAGRÁN (or Mazagrán)

Ingredients

	30 cl ice coffee
	3 tbls sugar
	8 cl rum
	1 slice lemon
	10 cl water or soda water
	2 ice cubes

Preparation

Mix together all the ingredients. Strain the mixture and serve in glasses on the rocks (2 ice cubes).

SORBETS

FRUIT SORBET

Ingredients

	1/2 bottle dry cava (a Catalonian champagne)
	1 small tumbler triple sec
	10 scoops pineapple sherbet
	1 lb. fruit to taste
	2 tbls sugar

Preparation

Combine the fruit (cubed) and 2 tbls of sugar in a mixing bowl. Mix and let stand for 20 minutes. Divide into five individual bowls. Combine the cava, triple sec and pineapple sherbet into a blender or processor. Blend, add to the fruit and serve alongside seasonal Christmas pastries.

CAVA SORBET

Ingredients

	1/2 bottle dry cava
	1 small tumbler triple sec
	10 scoops lemon sherbet

Preparation

Combine the cava, triple sec and lemon sherbet into a blender or food processor. Blend and serve in fluted champagne glasses alongside seasonal Christmas pastries.

COCKTAILS

FRUIT COCKTAIL

Ingredients

	1/2 pineapple
	1/2 melon
	2 apples
	1/4 bottle dry white wine
	1 cup triple sec or Cointreau
	1 cup cherry brandy or kirsch

Preparation

Peel the pineapple, melon and apples, coring the apples and removing the melon seeds. Process the fruit into a fine purée and place in a container. Add the white wine, and the cups of kirsch and triple sec. Mix thoroughly and serve in champagne glasses. Top off with a cherry.

PINEAPPLE COCKTAIL

Ingredients

	One mid-sized pineapple
	One bottle cava
	Sugar to taste

Preparation

Place the peeled and cut pineapple in a processor and blend into a fine purée. Combine the mixture and the cava (equal proportions of pineapple purée and cava), and add sugar to taste. Stir thoroughly. Serve on the rocks in large glasses, along with seasonal Christmas pastries.

CAVA APERITIF
(This is a perfect idea for a refreshing after-dinner drink).

Ingredients

	1 bottle cava or brut champagne
	1/2 bottle dry sparkling white wine
	1-cup cognac
	Juice of 1/2 lemon
	Juice of 1 orange
	3 peaches (fresh or canned)
	2 apples
	1 banana
	Cherries

Preparation

Cut the fruit into small, uniform pieces and place in a container surrounded with ice. Add the lemon and orange juice, white wine and cognac. Let stand for 30 minutes. Stir in the bottle of cava (chilled). Serve in low champagne glasses with one ice and topped with a cherry. This beverage is served alongside traditional Christmas pastries.

GRAPE COCKTAIL

Ingredients

	3 lb. grapes
	1 lb. lemons
	4 tbls almond or hazelnut liqueur
	Ice

Preparation

After thoroughly washing the grapes and lemons, place them in a blender and process to a fine purée. Pour the juice mixture in a container or cocktail shaker. Add the almond or hazelnut liqueur. Prepare the crushed ice by placing a number of cubes inside a towel and crushing them with a mallet. Serve in tall glasses with straws.

BLACK VELVET

Ingredients

	1 small beer, shout
	Cava or champagne to top off glass

Preparation

Partially fill a wine glass or similar glass with dark beer, chilled. Top off with cava or champagne, also chilled.

BLOODY MARY

Ingredients

	5 cl vodka
	Tomato juice
	Worcestershire sauce
	1/4 lemon juice
	Tabasco sauce
	Ice
	Optional: salt and pepper

Preparation

Combine the ice, lemon, tomato juice, Worcestershire sauce and vodka in a cocktail shaker. Mix well and pour into glasses. Add salt and pepper to taste.