#spanishdrinks

[jollybartender]

Lil Naue

This drink's name comes from a Spanish Expression "Lil Naue," which translates directly to Little Nave. The meaning is a backhanded term of endearment, like calling a cute kid a "Little Devil." The three dessert spirits, brandy, apricot brandy and ruby port (plus an egg yolk) mean that this drink is sweet and fluffy, yet plenty strong for the serious cocktail drinker. It is also a flavor combination that is a little unrecognizable in the U.S. We're not brandy drinkers usually, and mixing with porto is mostly out of the question. I strongly suggest this one, though. Keep the proportion of ice down to the amount you would put in a glass and you get a nice thick frappe that is rewarding and not to icy. The boozy center is the best.

See the recipe here.

[jollybartender]

Spanish Moss

Look at that brown-green color on those large rocks. That's the effect the Spanish Moss is going for. Now a minty coffee and tequila drink sounds pretty disgusting on paper. Really it was one of the best creme de menthe drinks I've had because it avoids using citrus like you find in too many mint drinks, especially ones involving tequila.

What you have is a cool visual effect and a sipper of a cocktail that has mint on the nose and the tongue at first sip. That gives way to a rich and grainy coffee flavor that lasts long in the finish. So this drink is really a winner on several fronts. I used my homemade coffee liqueur--vodka based this time with lots of creme de cacao for richness. Dabbling in combining coffee or infusing beans in your neutral spirit and adding sugar is what is so fun about making coffee liqueur. There's no wrong way to do it, but creme de cacao is almost necessary to avoid too much bitterness.

2 oz. silver tequila

1 oz coffee liqueur

1/2 oz. green creme de menthe

Combine all ingredients in a shaker with ice. Shake and strain into a chilled Old Fashioned glass full of fresh ice (large rocks recommended.)