A different Bloody Mary...

If your body is suffering with the begging of Christmas celebrations and dinners, a bloody Mary will surelly pick you up and bring you to live again..

In a mixing glass with ice, add about 150 ml of tomato juice, a bit of barbecue rub, 3 drops of tabasco, a spoon of barbecue sauce... yeah you read well! Let's bring your bloody Mary to another special level! a splash of soya sauce and about 20ml of Vodka. Mix it well. 

Serve with celery, a slice of gherkin and if you have roasted bacon... 

I hope you enjoy its surprising flavours...

I Gin Tonic route in Triball District, Madrid

There is no doubt it is the most trendy cocktail in Spain by the moment, reason why Spain is in the podium of Gin consumption around the world...

Where?
Triball District, Madrid

When?
27 to 29 of November

How much ?
The prices are attractive for premium Gins (5-10€)

More Info:
Triball Madrid

Vegetables Soup with peas

A slight variation to the typical vegetable soup, especially thinking who loves peas ...

You will need:
2 medium potatoes, sliced
2 medium carrots, sliced
1 large onion, sliced
1 turnip
2 thinly sliced leeks 
extra virgin olive oil
chicken or beef
salt
Parmesan for grating

Sauté the onion, carrots turnips and potatoes with a splash of extra virgin olive oil . Add water and let it cook. Mince and let it boil again adding the sliced ​​leeks and peas until they are cooked. Add one or two cubes of chicken or beef stock and rectify the salt. Before serving add a bit of grated cheese.

Note: If you have time use homemade stock of beef or chicken, and you will clearly notice the difference ...

Monk fish Soup...

For yesterday dinner and to celebrate the visit of a friend i've cooked ​​this monk fish soup , with some variations on the original recipe of José Avillez.

Ingredients (3 people):

750 gr tomato

Approx 500 gr of flaps or tails of monk fish

1 red pepper

1 large onion or 2 medium

5 cloves of garlic

coriander

mint

white wine

extra virgin olive oil, salt & pepper

Start by cutting the monk fish loins, cut it into parallelepiped and reserve it in the fridge, save the rest of the fish for the soup. Cut the onion, tomato and garlic into slices and pepper on strips, (previously removing the seeds), place in a pan, by layers, the onion, garlic, peppers, tomatoes and the rest of the fish  repeating this step until you have finished the ingredients.

Add the coriander a good splash of extra virgin olive oil, salt & pepper, and a bit of white wine. wait it to start boiling and and lower the heat let it to cook slowly.

Meanwhile, cut the parallelepipeds of monk fish into very thin slices and place in  each dish, season with salt and a splash of extra virgin olive oil.

When cooked, add some mint leaves and grind it. heat it again  adding a few more mint leaves and a splash of olive oil.

For a more spectacular effect do not serve this dish in the kitchen ... Serve the hot soup over his monk fish adding a splash of extra virgin olive oil!

If your guests get scared by the raw fish, take a moment to explain that monk fish is cut into very thin slices so that it cooks in the moment ...

For Gin and cocktails lovers of here is a classic cocktail to finish the weekend, especially dedicated to Bulldog fans:

In a shaker with ice add 1 1/2 oz. of Bulldog Gin, 1 oz. fresh lime juice and 1/2 oz. sugar syrup, stir well.

Serve in a frozen Martini glass.

Note: 1 oz. = 1 ounce = approx. 30 ml

Grilled squid with potatoes salad

In the middle of one of my Saturday morning's ritual, going to the market to buy some fresh fish or meat, yesterday I was looking for a fish to cook in the oven when I stood completely frozen watching the freshness and size of squids that were being put one by one on the stand. There was no doubt, the fish would have to wait for a next time...

And because of a great quality raw material, just a few of seasoning to allow the flavours of this meal to explode...

Ingredients:
squids
Extra virgin olive oil
Salt & pepper
parsley
potatoes

Clean the squid, separating the body from the tentacles, wash and drain the water. Brush with extra virgin olive oil, dredge with salt and pepper and grill  the "body"separately from the tentacles. 
At the same time bake the potatoes to steam or boiling water.
Prepare the sauce of olive oil and lemon, placing in a glass 3 parts of extra virgin olive oil, 1 of lemon juice, salt and pepper and mix well.

To serve put the tentacles inside the body, add the potatoes and, season with the olive oil and lemon sauce and dredge the whole dish with chopped parsley.

Tomato in the oven salad with pesto

After the last post dedicated to meat lovers, today I bring you another recipe from the Chef José Avillez, this time a salad...

As always I use the ingredients I have at home, this time although I had to do some last minute changes it worked pretty well as the salad disapeared in a few minutes and the pesto gave a very interesting to the john dory fillets.
Nevertheless I'll tell you the original recipe and let it up to you to adapt it to your own preferences...


Ingredients (4 pax):

500g of cherry tomatoes
basil leaves (aprox. 60 gr)
120 gr of parmesan cheese, (half for the pesto and the rest to grate)
3 tablespoons pine nuts
2 cloves garlic, peeled removing the germ (the center of the garlic clove)
60 ml to 120 ml of extra virgin olive oil
Salt & Pepper

Wash the tomatoes and place in a baking dish and pierce it with a fork, add a bit of salt and a splash of extra virgin olive oil and take it to the pre-heated oven at 160 º C for 10-15 minutes.

For the pesto, place in a blender jar, the basil leaves washed and dried, the pine nuts, garlic, parmesan cheese and a bit of salt and mash. If you prefer you can go adding the oil little by little until you get the consistency of a sauce, I prefer to do this step in a mortar and correcting the seasoning and tasting till I get the flavour and consistency I am looking for... Put the pesto to a bowl.

Remove the tomatoes from the oven, add a couple tablespoons of pesto and mix it. Serve with grated Parmesan and you can add some basil leaves to enhance the flavor...

Beef Tataki... for meat lovers!

we decided to come back writing today with a recipe of one of my favourite Chefs Jose Avillez, Beef tataki, a recipe specially dedicated to the addicted & lovers of the good meat...

Specially on this dish one of the major secrets of success is the quality of the meat you are able to find... ask the butcher for the best sirloin he can get!

Especially in this dish one of the greatest secrets of success is greater than the quality of the meat, the butcher clean empty piece of meat or sirloin, summarizing an early there ...

Cut the meat in parallelepiped pieces and season with salt. In a frying pan with a splash of extra virgin olive oil slightly fry it leaving it cooked in the outside and completely raw inside

Serve with the following salad:

Start by cutting 2 tomatoes into small cubes, (first cut into quarters to remove the seeds), add some chopped red onion, chopped chive, approximately 60g Roquefort smashed (like I didn't have Roquefort at home I grated some Parmesan cheese that matched perfectly), a grated boiled egg, two avocados cut in cubes, lemon juice, olive oil, pepper and correct the seasoning with a bit of salt. Mix everything well.

Cut of Beef Tataki into slices approximately 1 cm and finish with a bit of salt  on top of the meat and a drizzle of olive oil. Serve immediately with the salad...

The natural taste of fish... WITH SALT!

The trick of the salty fish is the raw material and the oven timing! The rest is only informative!

There is no need for a recipe for salty fish, just use the great timing of Jamie Oliver:

10 minutes for each 450 g at 250ºC,  switch off the oven and let it cook for 15 minutes more (this last step is essential).

All said, buy fresh fish without scales and cleaned (we always do Sea Bass, however you can use Bream, Salmon, Trout, Brill), prepare the oven trail with aluminium foil (easy cleaning), spread 2 cm of coarse salt, put the fish over the salt and cover it with 2 cm. Put some aromatic herbs on the fish cavity (this time was coriander, rosemary and Thyme from our kitchen garden).

The lemon goes to decorate, but some people like to season the fish with it.

The side dish was a fresh salad with green peppers,cucumber, tomato, onion and corn season with olive oil, vinegar and nuts.

Marvellous dish with a good white wine!

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Chicken legs in the Oven

If you usually buy free-range chicken to prepare for two persons you will certainly have the same problem as me: it is too much, if you do not buy it  try it and you will see that it has nothing to do with the typical battery chicken...

This week I bought a free-range chicken to prepare a soup and as it was too much I decided to prepare the legs in the oven for the following day's lunch

With the help of a mortar mix the pepper grains, salt, two garlic cloves, a splash of extra virgin olive oil and two lime's juice and marinade the chicken in this mix for about 1 hour.

Add a few slices of red pepper, a laurel leaf and take it to the oven for about 45 minutes.

Add the thinly sliced ​​potatoes and take it again to the oven till they are blond and cooked...

Sugar Syrup

After the curiosity and surprise of some friends in the last weekend about what was the liquid that I was adding to some cocktails, I decided to come back writing on the blog with what is nothing more than a simple sugar syrup, an essential tool for prepare or correct several cocktails ...

It is very easy to prepare, put a pan on very low heat and add half sugar and half water and stir until it dissolves completely. Let it cool and store.

My Mom's fish Soup!

More than the recipe by itself, I would like to pay a public tribute to my parents as they are the main responsibles for this passion about food & gastronomy...

All the afternoons taking care of the kitchen garden and collecting the nuts from our centenary tree with my father or the ritual of going to the market all Saturday mornings to buy fresh fish, meat and vegetables with my mother... Both are the real responsibles for this metamorphosis from eating to live to live for eating!

After this, it's quite obvious that today I'll tell you one of my mother's recipe and, for me, the best fish soup I've ever tasted... 

You will need:

Fish (I suggest you to use monkfish or ling)
3 onions

1 red pepper

3 clove of garlic

3 potatoes

1 egg

mint
salt & extra virgin olive oil

Put everything on a pan and, on top, add the kind of fish that you prefer in order to avoid the spines to mix with the rest of the ingredients. Cover all with water, season it with salt and a bit of extra virgin olive oil and let it cook.

When the potatoes are cooked, take the fish carefully in order to avoid any spine to mix with the rest. Grind the soup and add one egg mixing it in order to spread it across all the soup. Add the fish and it is ready to serve.

Grilled Avocado Salad

Since we discovered the how to prepare home-made pesto, it became significantly easier to prepare a salad in days that you have lack of ingredients! Today we opened the fridge and there was: avocado, dry tomato, Parmesan & cucumber...

We prepare the pesto with: basil, nuts, garlic and parmesan (this time we added a bit of butter but it is completely dispensable...)! put it into a crusher and adjust it to your taste adding lemon juice, salt & black pepper.

Squeeze the lemon to a dish, add salt & black pepper. Cut the avocado in slices and dive it in the lemon. pass the slices of the avocado by extra virgin olive oil and grill it for a couple of minutes and let it cool.

You can use both mixed salad or hedge mustard, cucumber & dried tomato! Add the avocado & the pesto and enjoy it!

Recipe & post powered by Vanna

Portuguese Typical Starter - Donax Clams

If you ever went to Portugal you must have read in the restaurants menus Ameijoas à Bulhão Pato. Despite it is originally done with clams I use domax clams, my favourites!

As many traditional Portuguese cuisine dishes it is easy to cook and delicious to taste!

You will need:

Domax Clams or clams

Extra virgin Olive Oil

Garlic

Coriander

Salt, black pepper and lemon juice

In a pan with extra virgin Olive oil, add the grossly chopped garlic and let it cook a bit. Add the coriander, then the domax clams and cover the pan. wait till all the domax open shaking the pan from time to time. 

Finally add lemon juice and depending on your taste season with salt & pepper. Serve it immediately. 

Do you enjoy Sunset?

Jimbaran - Bali, Indonesia

Sunset is definitely one of the special moments of de day, that's why in lots of guides there are tips about the best places to watch it. 

If you think about it can be a perfect scenario for completely opposite situations like being alone meditating or for a sunset party in the beach...

It can be a very romantic ocasion to be with that special person, or just grab your camera spend this moment with her shooting thousands of photos. Like most of the best things of life, just let your instinct guide you and enjoy it...

I must confess I love sunsets, if possible with a good cocktail, but always with my camera! 

These are some of my photos, and I would challenge you to share yours on our facebook page: www.facebook.com/FoodDrinkTheGoodLife

Jimbaran - bali, Indonesia



If you go to Bali, you must try fresh fish barbecues at Jimbaran's beachfront seafood warung, so my advice is that you go a bit earlier and enjoy this amazing sunset...


Cavallería Beach, Menorca, Spain

On my previous post about Menorca beaches', I've shared other photo of Cavallería Beach. Below you can find other precious sunset in Menorca. Just 5 minutes away from ciutadella, on Maxi's bar you can eat&drink some appetisers while enjoy the sunset... (just the appetisers, as this place is one of those that you shall never see a local eating and it's not because it's expensive...)

Maxi's Bar, Cala en Blanes - Ciutadella, Menorca, Spain

Despite the sunset is behind the mountain, in Troia you can enjoy a very special and also unique sunset... with a 180º view you can get different effects with the sea and Arrabida Mountain outlines...



Troia, Portugal

Accept the challenge and share your photos on our facebook page! www.facebook.com/FoodDrinkTheGoodLife

Restaurant C'an Olga, Es Mercadal - Menorca

If you are fed up of the touristic restaurants along the coast, C'an Olga is a really interesting option. I must confess I have a special atraction for gastronomy in the interior, I think it's common sense: if you don't go for the views you will only return by the greatness of its gastronomy...

The truth is that our dinner at C'an Olga was the easiest thing in our vacations... Gabriel, who recommended us to go there, suggested also two starters, so we only had to choose the main dish, grilled John-dory with garlic Sauce.

Despite the main dish was very good, for me the stars of this restaurant are the starters! We tasted an excellent onion stuffed with meat and one kind of Spanish sausage called Sobrasada and a marvellous aubergine millefeuille!

Where? 

Pont Na Macarrana, Mercadal, 

Menorca, Spain

971 37 54 59

How much?

Average price 40 €

Menorca from Caribbean to lunar landscape beaches

If you are addicted to beaches I would risk to say that you will surely enjoy Menorca... Why? Because you can go from reddish gold sand and pink rock beaches, (most of north), to white, fine sand and turquoise water (mostly on south).

Below you can find the beaches where we've been, in our 5 days trip this summer... Despite I think its a good mix of north and south beaches, as one Menorquin told us: just follow your instinct!

Tips & Notes:

• We stayed in Ciutadella, reason why all the routes start there
• Most of the beaches We've been don't have any infraestructures so it is fundamental that you take your beach survival kit: snacks, enough water & sunshade
• If you rent a car in the airport try to borrow them a sunshade, they usually have plenty that tourists leave there
• Check the wind direction to choose the "perfect beach" for the day, mainly if it is south or north.

Macarella

Macarella, together with its little sister Macarelleta, are two beautiful coves with fine, white sand where the turquoise water of the sea is more calm than a swimming pool. Sheltered by hills covered in pine trees and holm oaks, it was so warm that we spent almost all the time floating in the water...
Unfortunately, despite the "oversized"car park, was not full, the beach was completely overcrowded and there was almost no space to put the towel. To enjoy the best of this beach and its precious landscape, you may want to go  in spring or autumn. If you go in this time of the year it may be a good advice to go in the afternoon it is much more calm.

Macaralleta, known as a nudist beach, can be reached by walking a few minutes from Macarella.

Tips:
- There is a paid car park (5€), less than 5 minutes walking  and a free car park about 15 minutes walking from the beach.
- There is a restaurant (Susi), where you can eat/grab a snack and buy cool drinks.


How to get there?
From Ciutadella it is impossible to miss the way, just follow the signs to macarella. It is about 20 minutes from there. 

En Turqueta

As in the morning the car park was already full, in the middle of the day we decided to take a 40 minutes walk from Macarella till En Turqueta.
As you may guess by its name it's another precious turquoise water beach similar, but a bit less crowded than Macarella. 
As in all the island is frequent to see everyone with snorkelling equipment whatching the fishes in the crystalline waters. 

Tips:
- If you go walking from Macarella don't forget to take enough water with you for to go and for the way back
- If you go spend the day don't forget your beach survival kit (water, snack & sunshade)

How to get there?
From Ciutadella it is impossible to miss the way, just follow the signs to Turqueta. It is about 10 minutes driving from there.

Cala Pilar

A great contrast with the previous day, Cala Pilar is the perfect example of the difference between southern and northern beaches. As It is one of the virgin beaches with a more difficult access, you have to walk about 30 minutes from the car park (first among centenary old oaks and then without any shadow), It is less frequented and a perfect alternative to the overcrowded southern beaches.
As it is an area maritime protection, fishing is forbidden and especially here may result spectacular to get your goggles and go snorkelling in these crystalline waters.

Tips:
- before you go check the weather, if the wind is north you may have a very disapointing experience after walking for almost 40 minutes.
- there are no infrastructures in the beach so don't forget the survival kit. 
- As there is no trees where you can hide yourself from the sun, don't forget the sunshade otherwise in a hot sunny day you will have to create it by yourself as we did with the help of some sticks.
- I must confess the only thing I didn't like in this beach is the orientation, almost all the morning if you are in front to the sea the sun is on your back...
- It is frequent to see people covering themselves with clay as there is the mith that it is good for the skin...

How to get there:
On the road that connects Maó to Ciutadella take take the detour that says cami de pilar (aprox Km.34) and follow the road till the carpark. then enjoy the walking till the beach.

Son Saura

We went there in the afternoon after Cala Pilar.
Other of the "virgin" beaches, this may be one of the most spacious beaches. When its water is clean may be one of the most similar to Caribbean beaches in Menorca. Unfortunately when we went there the weather was very windy and too many algae, reason why we just went for a walk... 

Tips:
- Despite there is a lifeguard, no other services are available on the beach.

How to get there:
From Ciutadella it is impossible to miss the way, just follow the signs to macarella/turqueta/Son Saura and after leaving the main road, when you reach the first crossroad go to the right following the sign Son Saura, (opposite to the one that indicates Macarella, Macaralleta, Turqueta).


Cala Pregonda

On the third day the kind receptionist of our hotel suggested us to go to this beach, that was one of her favourites and we discovered why... from the parking till the beach you have to go through a small but nice humid area and then a kind of lunar landscape , that must be precious on both sunset/sunrise... it's about 20 minutes walking, but it deserves it! its precious! just a pitty that in the middle of the day the quantity of Yachts increased a lot and we felt a bit of oil in the water...

As in Cala Pilar it is protected maritime area which associated with the small islands that surround it and that you can easily reach with your snorkelling equipment is a perfect spot for this activity.

Tips:
- A restaurant is available next to the car park

How to get there:
From Ciutadella, take the road to Maó and on Es Mercadal, take the road to Fornells. on the exit of Es Mercadal you will see the sign to Cala Pregonda / Cavallería. Then on the secondary road there are small yellow signs indicating the way.

Cavallería

This was really the perfect way to end up our third spectacular day in Menorca... To let our bodies rest a bit from the sun we w

ent for a little bit of tourism among the area of Cape of Cavallería and Fornells. 
That was when, following the main tip I've told you in the beginning of this post: follow your instinct, we decided to go to Cavallería Beach. 

More than a precious large and golden sandy beach this is one of the perfect spots to whatch the sunset in Menorca. I must confess this was the only ocasion I missed a bar on the beach, or better a nice G&T...

How to get there:
It is just by Cala Pregonda, (see directions above), and follow Cavalleria Beach signs.

Algairens

Known as Algairens or La Vall, this composed by two completly different areas: Els Tancats (first photo), and walking about 10 minutes "Platja d'Es Bot" (second photo).
Unlike other northern beaches this beach has also white and fine sand...
We went directly to Es Bot beach, where just arriving the beach you have a small humid area with lots of fish and some freshwater turtles...
As the majority of the beaches that you have to walk a bit this paradise was almost desert, what made me thinking that this same scenery in spring shall be incredible...

Tips:
- No infraestructures are available so don't forget to take the beach survival kit

How to get there:
From Ciutadella take the road to "Cala Morell", and then follow the signs of "Platjes d'Algairens".

Trebalúguer

On the surroundings of Cala Galdana, a typical touristic "terrorist attack" of the seventies, you can find Cala Mitjana and Trebalúguer.
This was the perfect spot to end our vacations, it was almost like imagining Macarella with 2% of the people, (the photo was taken when there was more people in the beach). 
Like Cala Pilar this beach may be the best description of Menorca beaches: Paradise, touristic & relaxed...

Tips:
- No infraestructures are available so don't forget to take the beach survival kit

How to get there:
From ciutadella, pick the main road to Maó and before ferreries take the road to cala Galdana. Arriving Cala Galdana you will see the sign to Cala Mitjana. Park here and when you arrive the beach pick the track that leaves from the left side of the beach (looking to the sea). After about 20 minutes you will arrive Trebalúguer...

Make your own burgers

Sometimes we don't even think that doing it by ourselves may be so easy, quick and much more tasty than buy it already prepared... It's what normally happens with burgers. 

Again, as I always say, don't get stuck in this recipe and try your own recipes by mixing whatever it occurs to you, and share if you want...

You will need:
minced meat (I used about 250 gr per person)
parsley
Dijon mustard
small toast or cracker
salt & black pepper

Put your griddle pan on high heat. Meanwhile, In a bowl, chop the parsley, and mix it with the dijon mustard, black pepper and one little toast smashed. Add the meat and mix it till the sauce is perfectly spread across all the minced meat. Make the burgers with your hands or with the help of a mould, I "stole"a burger mould from my mom's house... And grill it according to your taste...

Can Bep, Like dining in your Grandma's home...

Once more we could confirm one of our travelling rules: always look for a restaurant out of the turistic area...

After the disappointment of the dinner in the port on the first night, fortunately we found Can Bep on Tripadvisor and as it was just by our hotel we decided to try it...

Unless you have any allergy its very easy to choose what to eat here. As a starter you must taste the grilled mussels. If you doubt read it in trip advisor  foursquare or 11870.com tips and the restaurant staff won't forget to suggest this magnificent, exquisite starter...

Despite all the suggestions I must confess I doubted to choose it as till then I didn't like mussels... It remembered me a lunch in an Indian Restaurant in Kuala Lumpur, as till then I wasn't able to digest spicy food and I ended that vacations eating spicy fried rice for breakfast...  

Other interesting starter onions filled with dusky sea perch and shrimps, and as main dish we shared a very good fried monkfish with garlic sauce, you can also ordered it grilled if you want to... 

To end another must try: Condensed milk pie, like the mussels you will remember it till the next time you come to this restaurant that in our case was the following day!

It was not possible to end this review without commenting the sympathy and attention of the restaurant staff that make you feel like eating in your Grandma's home...

Hope to come back soon!

Where to find it:
Can Bep
Passeig Sant Nicolau, 4
07760
Ciutadella de Menorca, Menorca Island, Spain
Tel: 971 48 78 15

How Much?
Average Price 30 - 45€

San Sebastian G&T

I must confess that despite day by day I love it more what I'd call the Gin culture I am just a beginner in this world, reason why I don't dare to publish a detailed review of any Gin.

More than a G&T today I'll let you a different recipe that I found on Martin Miller's homepage and that I've just tried after my first contact this excellent premium Gin.

You will need:

Glass: Hi-ball or similar

Method: Build it over cubed ice in glass

Garnish: Lemon & Orange peel

50 ml Martin Miller's Gin

10 ml fresh Orange juice

10 ml fresh lemon juice

Dash orange bitters

Tonic Water (I used fever three)

A different Gin Tonic #1

After trying several brands of insect repellent, this summer I've discovered the best - Gin Tonic. Despite it may not be a scientific statement there are two facts: I am one day away of finishing my holidays in Troia without any mosquito bite till now an impossible mission at least for me... and on the other hand I substituted the use of repellents by Gin & Tonic, obviously not because the quinine effect to prevent the mosquitoes but because it is a perfect way to refresh yourself on the hot summer days.

You will need: 

50 ml Citadelle

140 ml Fever Tree Tonic Water

2 mint leaves

1 slice of green apple

Ice

As to prepare any G&T start by cooling your glass; smash the mint leaves with  the Gin in order to free all mint flavours; fill the glass with Ice; add a slice of of green apple by the side of the glass and finish adding the Tonic with the help of a bar spoon in order to preserve the tonic properties...

Dona Bia - a Rice Temple, Comporta, Portugal

On the Road that connects Comporta to Carvalhal, located by the rice fields, Restaurant Dona Bia is able to transform the excellent raw material of the region into unforgettable meals!

Source: www.flavorsandsenses.com

Behind the horrible mosquito net, but essential to avoid the implacable attack from the mosquitoes of the region, hides a restaurant that, despite the chaotic environment in August, continues to secure the loyalty of its clients.

Despite the rice dishes are the most recommended places, (also because it is the main product of the region), I must confess I always choose the same every time I go to Dona Bia. To start a salad, this time we had a Dog-whelk in a vinaigrette sauce (5€) and then the fabulous Moon fish Fillets with Spawns’ Alentejo Dry Soup (Bread past flavoured with olive oil,garlic and coriander), an exquisite and unforgettable regional dish! 

Tips: 

• On the summer peak only are accepted reservations for the opening hour
• If you go to dinner wait inside to avoid the implacable attack from the mosquitoes 

Where?

Estrada Nacional 261, entre Comporta e Carvalhal

Torre-Comporta 
7580-681 COMPORTA 

Alcácer do Sal, Portugal

Tel: +351 265 497 557

How Much?

Average price: 30-35€

Ventas Mojito

Mojito is the oldest and the classic cocktail in Ventas. If you ask me why? There is an obvious answer: It is the first request of my friends Madrileños. 

You will need:

Mint
Unrefined/Brown sugar
1/2 Lime
crushed ice
rum
Soda
Angostura

In a large glass, squash the mint with the sugar to get all the flavours and oils into the drink. cut the lime in four pieces, add two of them to the class, (Tip: take out the white part in the middle to avoid the bitter flavour) and squeeze it to get the juice. Fill the glass with crushed ice and add the rum. To finish add a bit of Soda and a few drops of Angostura.Mix it with a bar spoon or with a shaker and serve it...