Café de Jerez
By CHRISTIAN GRANERT
My Drink “Café de Jerez” combines the theme of Andalusia as the origin of tapas and the wonderful city of Jerez with its famous sherry and brandy in one drink.
- 25 Ml. Licor 43 Original
- 15 Ml. Cardenal Mendoza Solera Gran Reserva
- 25 Ml. Tio Pepe fino sherry
- 15 Ml. espresso coffee
- 5 Drops saline solution 4:1
- 35 Ml. fresh crushed cherry tomato
- Weigh 40g cherry tomatoes and place in a Boston shaker. Muddle the tomatoes with a muddler. When measuring, you should get 3.5 cl of crushed tomatoes.
- Fill the Boston shaker with ice cubes and add all the ingredients. Shake vigorously and double strain into a chilled martini glass.
- Grate the manchego cheese over the drink and garnish with an olive (filled with almonds).
- The drink is served on an Andalusian tile as a coaster.
- Coffee beans São Bento
- The degree of grinding should initially be finely adjusted. Adjust the amount of coffee so that 15 g of ground coffee are produced.
- Now prepare a first espresso and measure the quantity. About 30 ml of espresso should be produced in about 20 to 30 seconds of extraction time.
- In my case, I had 14.8g of grind, 27ml of espresso and an extraction time of 26 seconds. The amount of finished espresso and the extraction time can be regulated by the degree of grinding and the amount of coffee beans. Espresso must not run through too quickly and not too slowly. 20 to 30 seconds is ideal.