Following up on our previous installment of the essential Spanish drinks, this article is mostly based on the venerable Spanish liqueurs and some of their variations. Cocktails based on liqueurs are a common thing throughout the world and rightly so, as the full and oftentimes dry character of these spirits is rounded off perfectly with the addition of mixers. Not all drinks are alcoholic as the refreshing Horchata might suggest but nonetheless, they make up for a huge variety of flavours and consistencies guaranteed to tickle your fancy regardless of where you might be during your holidays in Spain.
Crema de Orujo
No stone will be left unturned on our quest to discover the best tastes of Spain and keeping up with the tastiest traditional drinks the country has to offer, Crema de Orujo is a must mention! Orujo is a variety of pomace brandy made by distilling leftover grape pressings. Widely served throughout Spain as a digestive after meals, Οrujo is potent, tasty and flavoured with a variety of herbs or in the case of Crema de Orujo, milk, coffee and cocoa powder. Its high potency (over 50% in some cases) and distinctive taste, make Crema de Orujo a great ingredient for adding to coffee and coffee based cocktails in general.
The only non-inherently alcoholic drink on our list, Horchata is also a refreshing drink best enjoyed ice cold. This drink is made by grinding almonds, sesame seeds or tigernuts along with cinnamon and turning them into a thick syrup with water which is then sweetened with the addition of cane sugar. This is a greatly refreshing drink which can be spiced up with the addition of rum for a tasty alcoholic kick.
Leche de Pantera
Panther’s milk is not exactly what the name suggests, however it could be really close! This cocktail has been widely enjoyed since the 70s throughout Spain and still is amongst the most preferred student favourites. This drink is usually served with plenty of ice and consists of milk and liqueur although it is usually mixed with other ingredients as well, such as gin, condensed milk and cinnamon for a sweet kick.
A drinking staple of northern Spain, this reddish-brown liqueur dates far back to the middle ages. Having a complex taste and full, sweet body, this tipple has been enjoyed by kings and peasants alike for ages in the former Kingdom of Navarre. Patxaran is made by soaking sloe berries in anisette along with a small quantity of coffee beans and its flavour is further made distinct by the addition of a vanilla pod in the whole mix. Drunk with ice or plain, this is a hearty sweet drink, highly recommended for warming you up on a cold day if you happen to be having your holidays in Spain around the winter months.
This herbal liqueur owing its origins to the island of Ibiza is a distinctive digestif with a highly complex herbal character. Widely produced and enjoyed throughout the Balearic Islands, its legacy comes from monks who were cultivating the plants and mixing them with alcohol for medicinal uses way back in the middle ages. This alcoholic concoction has a strong taste of anise supplemented by up to 15 other spices in different combinations. More specifically star anise or green anise are used along with fennel, thyme, rosemary, Luisa herbs, lavender, rue, eucalyptus, chamomile, juniper berries, juniper, marjoram, mint, grass, lemon and orange peels and sage. Definitely a flavourful explosion, this is something deserving of a try if you happen to be having your holidays in Spain and more specifically around the Balearic Islands.
In case that you missed out on our previous installment concerning sangria, cava and wine cocktails, clicky here.
For following to our next installment about sherry, rum and associated Spanish cocktails, clicky here.