Taking inspiration from the many local cafes and tavernas in the Gothic Quarter’s El Borne neighborhood, I’ve recreated a table setting as authentic as the ones you’d find in Barcelona, only this one is a little closer to home.

CIROC Red Berry Sangria

10oz CIROC Red Berry

10oz Rose Wine

5oz Fresh Lemon Juice

5oz Simple Syrup

20oz Berry Tea

*Stir over ice in 64oz Pitcher

*Add a variety of Fresh Berries to Pitcher and Glasses

Pan con Tomate

1 Loaf of Ciabatta Bread (or Pan Cristal if you encounter a Catalan bakery) sliced horizontally and toasted

4 Very Ripe Tomatoes – sliced in half

2 Peeled Garlic Cloves – slightly smashed

Olive Oil

Salt

*Rub fresh garlic and tomatoes into the open face of the toasted bread

*Drizzle olive oil on top of the bread

*Sprinkle salt to taste

*Finish by topping your Pan con Tomate with Jamon Iberico, Manchego Cheese or Fuet (dry Catalan sausage)

All kitchen tools and accessories can be found at EverythingKitchens.com