Spain Cocktail Culture: Mix, Shake and taste
Spain cocktail culture and scene has undergone a remarkable transformation over the past decade.
Traditional settings like cervecerías and sidrerías have given way to trendy cocktail bars in larger cities, often within luxurious hotels. Spaniards have developed a refined taste for exceptional cocktails, moving beyond the stereotypical Sangria. Spanish cocktails frequently use wine, especially red wine, as a base, adding vibrant color and bold flavors.
The Museo Chicote in Madrid, founded in 1931 by Perico Chicote, played a significant role in popularizing cocktails in Spain. It became a cultural hub, attracting celebrities and maintaining its Art Deco charm. Iconic cocktails such as the Chicote, Dry Martini, and Negroni have been mainstays, complemented by a modern tapas menu. Chicote’s influence endures, making it a landmark of Spanish mixology.
Spain cocktail culture
Spain’s cocktail and traditional drink culture reflects the country’s rich and diverse heritage, blending historical significance with modern flair. Main cocktails like the Rebujito, a refreshing mix popular during Seville’s Feria de Abril, and Agua de Valencia, created in 1959 in Valencia, showcase regional flavors.
The Jerez Cocktail hails from the sherry region, while The Barcelona mirrors Catalonia’s vibrant capital. Iconic drinks like Sangria, with its ancient origins, and Tinto de Verano, a simple summer favorite, highlight Spain’s traditional tastes. Traditional drinks such as the Marianito from Bilbao, Vermouth, Queimada from Galicia, Cava, Rioja wine, and Catalan Ratafia further demonstrate Spain’s rich gastronomic evolution.
Rebujito
Served long over ice, this is the ultimate thirst quencher and a native drink of Seville. During the Feria de Abril in Andalucia’s proud city, natives request Rebujito by the gallon – a wonderfully refreshing mix of sherry, sparkling water, and mint.
Ingredients:
- 250ml Fino or Manzanilla sherry (can be substituted with white wine)
- 250ml sparkling water or soda
- 4 tablespoons lemon juice
- 4 tablespoons sugar
- Ice cubes
- Mint
- Pour the sherry and water into a large glass jug.
- Add lemon juice and sugar, and mix well to dissolve the sugar.
- Add ice. Serve in long glasses, with a few mint leaves in each glass.
Agua de Valencia
Valencia’s signature cocktail has stood the test of time. It was created by Constante Gil, an artist and bar owner who founded the drink in 1959; it has since caught on as the only cocktail of choice when visiting the city’s many lively bars.
Ingredients:
- 250ml chilled Cava
- 125ml orange juice
- Sugar
- Ice cubes
- 1 teaspoon Cointreau
- Mix the chilled Cava, Cointreau, and orange juice in a large glass jug.
- Add some sugar, stir well to dissolve it, then add ice.
- Serve cold in wide, classic cocktail glasses.
Jerez Cocktail – Coctel de Jerez
The sherry region’s favorite cocktail is perfect for a refreshing respite from pure sherry in the warmer months. It heralds from one of the historical noble houses in the zone, although which one has been forgotten in the annals of history!
Ingredients:
- 250ml Fino Sherry
- 100ml peach brandy
- 1 teaspoon Cointreau
- Mix the ingredients in a mixing glass, add ice cubes, and stir to chill.
- Serve on the rocks in a classic tumbler.
The Barcelona
Inspired by Catalunya’s intensely proud capital, the Barcelona cocktail omits the local bubbly Cava for white wine – ideally produced from nearby Penedès, the region’s most prominent wine region. It’s the perfect drink for Barcelona’s numerous rooftop terrace bars.
Ingredients:
- 300ml chilled white wine
- 100ml gin
- 50ml Grand Marnier
- 50ml elderflower syrup
- 1 teaspoon lemon juice
- 1 teaspoon orange juice
- Sprite
- Fresh citrus fruit slices
- Place fresh fruit at the base of a large mixing jug.
- Add lemon and orange juice, elderflower syrup, white wine, and other ingredients, and mix well.
- Add ice cubes and garnish with sliced strawberry and mint. Serve in tall glasses.
Sangria
No guide to Spanish cocktails would be complete without the mythical Sangria, a staple of holiday hangovers since time immemorial. However, this much-maligned cocktail has a more sophisticated side; the Basques, for example, infuse the mix with juniper berries and spice. Here is our favorite recipe below:
Ingredients:
- 400ml Spanish rosé
- 1 bottle Spanish red wine
- 50ml Grand Marnier
- 50ml Madeira
- 2 tablespoons sugar
- Seasonal fruit
- 2 cups club soda
- Ice cubes
- Mix the wine, juice, Grand Marnier, Madeira, and sugar in a large pitcher.
- Cover and leave overnight in the refrigerator.
- Before serving, add the club soda and ice. Serve chilled, with chopped fruit as the garnish.
Tinto de Verano
The simplest of Spanish cocktails, Tinto de Verano’s popularity remains unchallenged and is far easier and quicker to make than Sangria—the perfect summer party cocktail.
Ingredients:
- 1 bottle of red wine
- 1 bottle of Sprite
- Lemon slices
- Add the pre-chilled red wine to the Sprite in a large jug.
- Mix well. Serve with ice and lemon slices to garnish.
Traditional Spanish Drinks to Explore
The Marianito from Bilbao
The Mariano – affectionately called the Marianito – is a mix of vermouth, angostura, and Campari. This drink is a real institution in Bilbao, where it’s also known as a vermú preparado. To combat its alcoholic effects, it can be enjoyed along with some of the special tapas of each different bar.
How Do Spaniards Drink Vermouth?
In Spain, vermouth is usually served neat, chilled, and with ice. It typically comes with a slice of orange or lemon, plus an olive. Some like to pour sifón (club soda) in it to open up the flavors and make this drink even more refreshing, while others mix it with Coca-Cola, ginger ale, or white wine.
Queimada
Queimada, or ‘fire drink,’ is from Galicia in northwestern Spain. It’s drunk as part of an ancient Celtic ritual believed to purify the soul and ward off evil spirits. It’s made by simmering lemon peel, coffee beans, cinnamon, and a strong alcoholic liqueur called orujo over a big stove pot. It’s then set alight until the flame turns blue and is poured into small cups.
Evil spirits aside, drinking Queimada is bound to put a fire in your belly and a spring in your step!
It is very likely that you will encounter Queimada as you walk through small Galician villages on the Camino trail.
Cava
Cava is Spain’s version of Champagne. It’s made in a very similar way, but with different grapes. Most cava grapes are grown in the Penedès region in Catalonia, but it’s also produced in the Basque Country, Valencia, and La Rioja.
There are several varieties of Cava including blanco (white) and rosado (pink) – it looks like you’ll have to try both to see which one you prefer!
Cava pairs very well with sheep milk cheeses, salty Padrón peppers, and seafood.
Rioja
La Rioja province in northern Spain is one of the world’s most famous wine regions. It’s known for its bold reds that are on par in deliciousness with the earthy wines from Bordeaux, France, or the full-bodied wines from Tuscany, Italy. Rioja wines are split into four categories – Genérico, Crianza, Reserva, and Gran Reserva – depending on how long it has matured, but you can typically expect a medium to full-bodied vino with high tannins and notes of dark berries and earthy herbs.
Oak may also be present depending on how long the wine aged in the barrel.
Ratafia
Ratafia is an ancient Mediterranean liqueur made from a curious concoction of macerated fruits, herbs, and nuts. It can be made with various seasonal fruits, but it usually includes: walnuts, cinnamon, and nutmeg.
The liquid is then aged in wooden barrels for at least three months. Catalan ratafia is sweet, strong (up to 30% ABV), and is best drunk as a digestif over ice, or as an accompanying beverage with dessert. It’s also delicious poured over ice cream.
A Blend of Historical Influence and Modern Innovation
Spain’s cocktail culture is a blend of historical influence and modern innovation, making it a vibrant part of the country’s gastronomic tradition. Understanding the history of cocktails enriches our appreciation and inspires new creations.
The evolution of the cocktail scene in Spain showcases how tradition and modernity can coexist, offering a delightful and ever-evolving drinking experience.
¡Salud!
Don’t drink and drive. Enjoy responsibly.
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