Alright, so you’re askin’ about these Spanish Shots. Lemme tell ya, it wasn’t some grand discovery in a fancy cocktail book, not for me anyway. It all started kinda… well, outta nowhere, really. Like most things that end up taking a bit of your time.
My First Go at It
I’d heard folks talkin’ about ’em, you know, these quick little coffee kicks with a Spanish twist. Sounded simple enough. Coffee, booze. How hard could it be, right? Famous last words. My first try? Don’t even get me started. I just grabbed some leftover coffee from the pot – probably been sittin’ there for hours – and splashed in some stuff I thought was ‘Spanish-y’. Tasted like regret, mostly. Yeah, not my finest hour.
So, I figured, okay, gotta do this properly. Went online, poked around. And you know how the internet is – a million ‘authentic’ recipes, each one contradictin’ the last. Some said you gotta use this specific bean, this exact liqueur. Others were like, ‘Nah, just chuck it all in’. It’s a mess out there, trying to find a straight answer.
Getting the Bits and Pieces
I eventually settled on somethin’ that sounded decent – Licor 43 and a proper shot of espresso. Now, gettin’ the Licor 43, that was a bit of a hunt. Not every corner store has it, y’know. Had to go to that bigger liquor place across town, the one where they look at you funny if you’re not buyin’ fancy wine. But I got it. And the espresso, well, I dusted off my old machine. Thing’s ancient, makes a racket like a freight train, but it still pulls a decent shot. Most days.
- Grabbed the Licor 43. Finally.
- Fired up the old espresso machine. Prayed it wouldn’t explode.
- Made a fresh, hot shot of espresso. The real deal, not that instant muck.
- Then, the ‘art’ of it. Some say layer it. Some say stir. I tried both.
First few attempts at layering? Looked like a muddy puddle. Seriously. The coffee just sank, or the liqueur just mixed in all wrong. Got more on the counter than in the glass, I reckon. The kitchen smelled like a coffee shop run by a very clumsy bartender for a few days. My partner just shook their head. Again.
Figuring It Out, Sort Of
But I kept at it. Stubborn, I guess. Or maybe just bored. This was around that time when, you know, everyone was stuck at home more. Needed a project. Somethin’ to fiddle with. And makin’ these little shots, it felt like… well, somethin’ different. A tiny escape.
You know, it’s funny. I wasn’t trying to become some master mixologist. It reminded me of this phase I went through years back, trying to perfect sourdough bread. Everyone was doin’ it. Mine mostly ended up as doorstops. This Spanish Shot thing was kinda like that, but with a quicker payoff. And, well, booze.
After a bunch of tries, I got a version I liked. Hot espresso, nice slug of Licor 43. Sometimes I’d shake it with a bit of ice real quick, then strain it. Gives it a little froth. Nothin’ fancy, but it hit the spot. That rich vanilla from the Licor 43, the bitter coffee – yeah, it works.
The ‘Why’ of It All
Why bother with all this for a tiny drink? Good question. Sometimes I ask myself that when I’m cleaning up another sticky mess. But it ain’t really about the drink itself, not always. It’s about the process, y’know? Takin’ somethin’ simple and tryin’ to get it right. Or at least, right for me.
It’s like this old shed I’ve been meaning to fix up for years. Everyone tells me, ‘Just tear it down, build a new one.’ Easier, quicker, sure. But there’s somethin’ about wrestlin’ with the old wood, tryin’ to make it useful again. These shots, they’re a bit like that. A small thing, but it’s my way of doin’ it.
So yeah, that’s my little adventure with Spanish Shots. No big secrets. Just a bit of messin’ around, a few ingredients, and a whole lot of, ‘Well, that didn’t work, let’s try again.’ Give it a shot, heh. Maybe you’ll make somethin’ tasty. Or maybe you’ll just make a good story. Either way, not a bad way to spend an afternoon.
