This dessert cocktail has made its way around the world
Coffee has been an integral part of Spanish culture for centuries, since Turkish immigrants brought it to Spain and cultivated the passion for its role in daily life. Spanish conquistadors, in turn, brought coffee with them to Central and South America in the 1800’s, where today, some of the world’s highest quality crops are produced. Bringing things full circle, today’s featured recipe for Spanish coffee was actually said to be created in Portland in the 1970’s, Oregon, where creative mixologists re-imagined the traditional Spanish Carajillo, a combination of espresso and brandy or rum.
While recipes and iterations for Spanish coffee vary widely around the world (and even within Spain), the coffee culture in Spain is rich and esteemed. Authentic coffeehouses here take their craft seriously and set the scene accordingly. Elaborate and ornate finishes, white-gloved waiters and an array of dark-roasted, full-flavor brews are standard fare. And there doesn’t seem to be a wrong time for a great cup of coffee in Spain, as it’s common to begin the morning with café con leche (with hot milk), enjoy late-morning café solo with small snacks, enhance lunchtime feasts and end the day with coffee-based cocktails after dinner.
Today, Crystal’s barkeepers are sharing their favorite version of Spanish coffee, which will warm you on this crisp fall Thirsty Thursday, just as it does on the open decks of your favorite Crystal ships as you cruise the Mediterranean and Spanish coastline.
Crystal’s Spanish Coffee
1.0 oz. Courvoisier VSOP Cognac
0.5 oz. Tia Maria
0.5 oz. Triple Sec
Freshly brewed dark roast hot coffee
Freshly whipped cream
Pour liqueurs into a clear coffee glass, add coffee and finish with whipped cream. Add chocolate shavings to taste.
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