Invite your bubble & enjoy a refreshing tapas night!
Get inspired by our favorite drinks and snacks.
Cocktails & mocktails
• 6 cl tequila
• 1.5 cl lime juice
• pinch of salt
• grapefruit soda – you choose the quantity
Combine the tequila, lime juice, and salt in a tall glass. Add ice, top off with grapefruit soda, and stir.
• 24 cl rosé wine
• 8 cl watermelon juice
• mint leaves for garnish
1. Combine rosé and watermelon juice in a jar. Attach metal lid and screw band. (You could also do this in a plastic bottle)
2. Freeze for 1 hour then shake the jar once. Continue freezing and shaking the jar every 30 minutes until the liquid is slushy.
3. Serve garnished with mint, if desired.
• 225 g mixed berries
• a few sprigs of basil
• 3 tbsp. fresh orange juice
• 3 tbsp. sugar
• 3 tbsp. lime juice
• sparkling water
1. Stir together the berries, basil, orange juice, sugar, and lime juice until sugar is dissolved and some berries have broken down. Let stand 10 minutes.
2. Serve over ice topped with sparkling water.
Tapas (serving 4)
Watermelon Feta Salad
• 1.8 kg whole seedless watermelon, chilled
• 3 cl extra virgin olive oil
• whole limes, juiced
• 1 tsp. salt
• 2 tsp. black pepper
• a few sprigs of basil
• crumbled feta cheese – you choose the quantity
1. This salad is best made just prior to serving. Prepare one hour or less before your meal.
2. Cut rind from the watermelon, then chop the fruit into little chunks. Place chunks in a colander to drain as your chop.
3. In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
4. Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat. Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.
Spicy Carrots with Parsley and Cilantro
• 0.7 kg large carrots, quartered lengthwise, then halved crosswise
• 4 garlic cloves, halved
• 6 cl extra virgin olive oil
• 2 tbsp. fresh lemon juice
• a few sprigs of parsley & cilantro
• 1.5 tsp. sweet paprika
• 1.5 tsp. crushed red pepper
• 2 tbsp. sliced blanched almonds
1. In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
2. In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
• 1 cucumber
• 1 red & 1 green pepper
• 1kg ripe plum tomatoes
• 2 garlic cloves
• 2 spring onions
• 75g crusty white bread
• 2–2½ tbsp sherry vinegar
• extra virgin olive oil
• pepper & salt
1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the bread and season well with salt and pepper. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30 mins or overnight.
2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it is still rather thick and not very rich, add another glug or two of olive oil until you reach a consistency you like. Taste and adjust the seasoning as necessary. You might need a little more vinegar. Cover and chill again, until really cold and you’re ready to serve.
3. Meanwhile, make the toasts, if using. Brush the slices of bread generously with olive oil. Place a large griddle pan over a medium heat. Once hot, add the bread and toast on either side until golden and crunchy. Drain on kitchen paper, then season with a little salt and pepper.
4. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled with chopped basil, an extra drizzle of olive oil and the toasts alongside, if using.