I wanted to encapsulate a moment in time within this cocktail; something transportive, that captures the imagination of what it would be like to sip and stare out on the Spanish countryside in the cool of the day.

Cocktail Inspiration

The flavors, seasonal fruits, and regional philosophies of life come together in this Spanish summertime sipper.

Ingredients

• 30 Ml. Licor 43 Original
• 30 Ml. Torres 10 Brandy
• 15 Ml. Spanish Red Wine Syrup
• 120 Ml. Espresso Americano
• 60 Ml. Cantaloupe Oleo Sweet Cream

Method

Cocktail Preparation

• Prep sweet cream. 8 to 1 ratio for heavy cream to oleo
• Add Torres 10 Brandy, Licor 43, and red wine syrup to your desired cafe style glass mug
• Brew 60 ml of your preferred espresso coffee and add 2 oz of hot water to it.
• Pour your americano into your cocktail glass and let your ingredients marry together.
• Top your cafe cocktail with the oleo sweet cream until it is flush with the top of the glass.
• Garnish with pistachio pieces and micro plain a Nilla Wafer cookie for aroma and flavour.

Coffee Preparation

• Use your available grinder to prepare 16 grams of espresso
• Use an espresso machine to pour 60 ml of hot, fresh espresso
• Add 60 ml of hot water to your espresso