This cocktail has inspired me with history and transported me on a journey through it back to the distant times of 1492, the year when winds traveled from the Mediterranean to the New World, bringing with them a new era that not only transformed and gave its name to Latin America, but also altered part of our culture, especially our cuisine; adding spices, fruits, vegetables, grains, and an endless array of flavors that blended with our own—flavors that even today provide that secret touch to all our recipes, transforming each one into an unparalleled and exquisite experience for the palate.
Besos de Reyna captures that age-old essence that has transcended borders, with an original blend resulting in a cocktail whose texture, flavor, and color capture the freshness of the era, combining the colors of majestic medieval Europe with the smooth touch of Italian Martini Rubino, and the sweetness of Galleano liqueur, combined with the colors of the Spanish Mediterranean and the elegant and imposing Cardenal Mendoza; the magical and paradisiacal Latin America with its elegant notes of flowers, tropical fruits, citrus, and the pure magic of Panamanian Geisha coffee, and the freshness of mint leaves, spices that traveled from the Far East with the Spanish conquest, all coming together to create a perfect pairing with the magical food of the gods, cacao (chocolate kisses filled with nuts), an excellent choice for lovers of the bold and unusual. Its name honors our entire ancestral Latin heritage and the legacy of that history, which taught us that the best-kept secrets are hidden in every corner. It is here, where flavors blend with history and the "C" factor of this cocktail began to take shape.
Ingredients:
- 45 ml Cardenal Mendoza
Production:
Pour the ingredients into the shaker one by one, in the following order:
Starting with Cardenal Mendoza, Martini Rubino, Galleano liqueur, Geisha coffee, the six mint leaves, and finally a drop of saline solution.
We make a Drive Shaker, then add ice and shake for 8 seconds, double strain, and pour into an imperial champagne glass, pairing it with chocolates filled with nuts.
Cheers!
