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Food & Drink

Let's get the Spanish flair

Blogger Vicki from A Life of Geekery creates her perfect Spanish themed menu. Let's open the Freixenet and be ready to party!



"For a dinner party, I love to serve a course that can be assembled by the guests themselves. Not only does it make the host’s job much easier, but it’s a great conversation starter. These tostadas are perfect to do just that and look wonderful laid out along the table as you welcome guests".

Olive oil

Cut the bread into 1cm thick slices.
Heat a griddle pan until the first waft of smoke can be seen.
Cut the garlic in half and rub the bread with the cut side.
Drizzle each slice with olive oil and toast on the griddle.
Pile on a wooden board or platter, along with bowls of various toppings and a bottle of good quality olive oil for your guests to assemble as they please.


"I decided to serve two very traditional toppings; tostadas de sardina and tostadas con tomate. The sardines are excellent with Cordon Negro and the tomatoes make sure we have a vegetarian option covered. Almost anything goes here but my advice is to choose at least one topping that requires no preparation as well, such as thin slices of iberico ham or manchengo".

Tostadas con tomate

3 Large tomatoes
A pinch of salt and pepper
Drizzle of olive oil

Using a sharp knife, finely chop the tomatoes then go over once more to ensure a fine and even consistency. Add the tomatoes to a bowl along with a drizzle of olive oil and season well with salt and pepper. Cover with cling film and refrigerate until ready to serve.

Tostadas de sardina

240g Sardines in oil, drained
1 tsp Chilli flakes
1 tsp Chopped parsley
Drizzle of olive oil
A pinch of salt and pepper

Combine the ingredients in a bowl, mixing well. Cover with cling film and refrigerate until ready to serve.

I’d follow these with a chicken and chorizo stew and everyone’s favourite Spanish dessert; churros".

Autumn in Barcelona cocktail

Adding a splash of brandy to the bottom of a glass of Cordon Negro transforms the beautiful bubbles into a winter warmer. Add to that some seasonal fruit and you have a drink that not only looks impressive, but tastes impressive too. I chose a slice of pear and a few cranberries to decorate the glass and infuse their flavour.

25ml Spanish brandy per glass
Chilled Cordon Negro Freixenet
Seasonal fruit


  1. Pour the brandy into the flutes then add your chosen fruit. Berries can be added ahead of time but cut fruits such as apples and pears should be added just before serving to prevent discolouring.
  2. Remove the foil from the Freixenet bottle and untwist the wire cage. Grip the cork whilst turning the bottle until the cork releases.
  3. Hold the flutes at a 45 degree angle and pour in a small amount of the cava to ‘wet the glass’.
  4. Once the mousse has subsided, revisit the first glass and fill with cava.
  5. Serve Immediately.

If you prefer your drinks a little sweeter, try using Cordon Oro instead.


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