Inspired by my early hospitality days in Spain, I created “El Tardeo,” combining the sweetness of “leche y leche,” the freshness of espresso & tonic, and the rich flavor of an Espresso Martini.

Cocktail Inspiration

Kick off your Tardeo with a drink where Espresso Martini meets Espresso and Tonic

Ingredients

• 40 Ml. Licor 43 Original
• 30 Ml. Cold Brew (DAK Confetti)
• 15 Ml. Brandy Cardenal Mendoza Solera Gran Reserva
• 5 Ml. González Byass Tío Pepe Fino
• 50 Ml. Thomas Henry Tonic Water
• 2 Dashes The Seventh Sense Juicy Orange Bitter

Method

Cocktail Preparation

• Start by chilling a goblet glass.
• Pour the Licor 43 Original, cold brew, brandy, and fino sherry into a Boston shaker.
• Fill the shaker with ice and shake vigorously for 12-15 seconds.
• Strain out the ice and use a hand blender to aerate the drink, similar to frothing milk for a cappuccino you are aiming for microfoam. If you do not have a hand blender, you can also use a reverse dry shake.
• Pour the drink through a fine strainer into the pre-chilled glass.
• Now, carefully pour the tonic water into the glass and gently stir it with a bar spoon.
• To finish, add 2 sprays of orange bitters on top of the drink.
• Then all that's left is to serve the drink - or enjoy it yourself.

Coffee Preparation

• The Cold Brew I make with DAK Coffee Roasters' Confetti coffee offers an exceptional taste experience. This specialty coffee originates from Ecuador, specifically the Santa Isabel region, and is of the Typica variety known for its outstanding quality. It undergoes anaerobic processing, which intensifies its complex flavors and ensures a pure taste. The roast type is designed for filter coffee, with a light to medium-light roast level that highlights the delicate notes of strawberries, cherries, and vanilla blossom. Choosing this specific coffee for Cold Brew can be debated. On one hand, the fine aromas of such a high-quality coffee might be lost or diluted during the long extraction time. On the other hand, Cold Brew can highlight the subtle sweetness and complex fruit notes without the bitterness often associated with hot brewing methods. The flavors of strawberries, cherries, and vanilla blossom make it particularly suited for cold brewing, which accentuates the coffee's nuances. That makes it the perfect fit for our cocktail and perfectly underlines the vanilla notes of Licor 43 Original and complements them with a light fruity flavour.
• We'll maintain a 1:10 ratio to ensure a strong brew - deviating from this ratio may result in a weak infusion. Begin by coarsely grinding 100 grams of coffee. On a scale of 1 for very fine to 10 for very coarse, aim for a grinding level of 8 or even 9, depending on the coarseness of your grinder.
• For the brewing method, we'll employ full immersion: Combine the ground coffee with 1 liter of cold, filtered water, and stir thoroughly. The vessel used for brewing is not critical. I have used a French press, which works perfectly fine.
• I opt for a 10-hour immersion time for several reasons. A shorter immersion preserves the fruity and floral notes, preventing bitter or over-extracted flavors. Longer immersion could overwhelm the delicate flavors and introduce unwanted sharpness. Additionally, the light to medium-light roast of this coffee is ideal for shorter extraction, as lightly roasted beans have higher acidity and complex flavors that can be lost with prolonged brewing. A 10-hour immersion keeps the clear, fruity, and sweet notes of strawberries, cherries, and vanilla blossom at the forefront.
• Once it has rested, filter it. You can use any type of paper filter you have, such as a V60, Kalita, or something similar. Filtering removes small particles and residues, giving you a cleaner, sharper taste. At this point, you can store your finished product in the fridge in a sealed container to prevent it from absorbing fridge odors or use it in your cocktail right away.