Besos de Reyna
This cocktail was inspired by history, taking me on a journey back into the distant past, to 1492. When the winds drove explorers’ fleets from the Mediterranean to the New World, heralding a new era which transformed the recently-named continent of Latin America, and brought changes to our culture, especially gastronomy. New spices, fruits, vegetables, grains and a wide range of flavours were introduced, mixing with our own native varieties. Still today they add that secret touch to all Spanish recipes, transforming them into incomparably exquisite taste experiences.
Besos de Reyna gathers that ancient essence that has transcended borders, in an original blend, resulting in a cocktail whose texture, flavour and colour encapsulate the lushness of that time. It combines the colours of majestic Middle Ages Europe with the soft touch of Italian Martini Rubino, and the sweetness of Galliano liqueur, along with the hues of the Spanish Mediterranean, and elegant and imposing Cardenal Mendoza. The magical and paradisiacal Latin America with its notes of flowers, tropical fruits, and citrus; the pure magic of Panamanian Geisha coffee; and the freshness of mint leaves. Finally, spices which travelled to Spain from the Far East as a result of the Spanish conquest of the New World.
All these ingredients pair perfectly with that heavenly food of the gods, cocoa, in the form of chocolate bonbons filled with nuts.
This unusual concoction is ideal for those who like bold and unconventional cocktails. Its name, Besos de Reyna (Queen’s Kisses), honours Spain’s ancestral Latin heritage and its legacy, which taught us that the best-kept secrets are hidden everywhere, full of historic flavours. This is where I found the C Factor for this cocktail.
Ingredients:
- 45 ml Cardenal Mendoza Solera Gran Reserva
- 30 ml Martini Rubino
- 15 ml Panamanian Geisha coffee
- 10 ml Galliano Vanilla
- 15 ml egg white
- 6 mint leaves
- 1 drop of saline solution (mix 400 ml water with 100 g coarse sea salt, slowly dissolve it for 10 minutes until the water and salt have blended together and the solution is clear, and transfer it into a dropper).
Elaboration:
Pour the ingredients into a cocktail shaker one at a time in this order:
First the Cardinal Mendoza, followed by the Martini Rubino, Galliano liqueur, Geisha coffee, mint leaves, the drop of saline solution, and finally the egg white.
Do a dry shake, then add ice and shake for 8 seconds, double strain and pour into an imperial champagne glass. Pair with nut-filled chocolates.
Cheers!
