Proposed By: David
Reviewed By: Jonathan
Almeria is a seaport in southern Spain on the Gulf of Amería, an arm of the Mediterranean Sea. Having offered that fact, I’ve expended all my background knowledge of this cocktail.
I tried to find more. Wikipedia had nothing, Google was, for once, a cipher, and, search as much as I had time to search, no clue appeared in my cocktail books or favorite sites. Oddly, multiple versions of the drink appeared everywhere, but why and how? Who knows? I did find something called an Almeria Cocktail Dress, but meditating on their colors and silhouettes yielded nothing. Of course, as a history and English teacher, I’m well-aware of the chief pitfall of research, which, roughly translated, is “You can’t always get what you wa-ant.”
So, by extension, in introducing this drink that is little more than named, I guess I have to hope for what I need.
What I need is a fictional backstory. Along with the name, this cocktail suggests its origin in its base spirit. The recipe is quite rum-based—there’s the rum, if course, but also Kahlua, which combines coffee, vanilla, and rum—and collectively they speak to some bartender looking to evoke a few days spent in Almeria. I’m guessing coffee is very good there. I’m guessing the afternoons are languorous, that after a morning spent talking at the square, gathering supplies from a market and a lunch in a local café, nothing will do but a siesta, and, after that, nothing will do to counteract grogginess but something substantial (the egg) and also something jolting, the coffee. The day can’t be half-over for my bartender, he or she has most of the day’s work ahead, and there’s this signature cocktail that might have arrived in the twilight of dreaming:
2 oz Dark Rum
1 oz Kahlua
1 Egg white
Take care of the whites first. Shake them well without ice, then add ice and the other ingredients. Shake. Strain into a cocktail glass.
Okay, so this fiction I’ve invented, I admit, may come from a week spent visiting my daughter who is studying in Dublin. So many gray days left me thinking of another Irish coffee, one rooted in a sunny clime perfect for cocktails instead of the misty rain and penetrating cold right only or Guinness or maybe Smithwicks. All the time I was there, my imaginary bartender was too, head in hand, staring out the window at yet another sun-drenched (not rain drenched) day.
Here’s Jonathan’s Review:
The proposal for the Almeria noted, correctly and amusingly, that the eggs in this cocktail would be greeted with some queasiness. It’s not like the use of eggs in drinks is unknown or even rare. We have tried sours and flips that used them and classic cocktails make great use of whites, yolks or both. The problem is not the idea of salmonella either. It is just the idea of going full Rocky with raw whites in a drink.
There are lots of suggestions for how to deal with this issue. Some folks suggest that the alcohol, in high enough concentration, takes care of any problem. There are others who suggest the use of powdered egg whites, pasteurized whites in a carton, or pasteurized whole eggs. I went with the latter just to see how they worked. Besides, they have a nice little “P” marked on them to let me know they are special or perhaps that their use is prudent.
I do hope David has explained where the name came from but this could easily be the breakfast cocktail. The coffee liqueur, egg and their friend rum seems like a strange twist on classic breakfast all while acting like a nightcap. The dark rum enhances the coffee flavor and the egg does what it is supposed to do – it gives the drink body and that promised mouthfeel. It is a drink that could substitute most places where one would want a nice cup of joe. Maybe not breakfast though.
This is also let me showcase my increasing skills with a cocktail shaker. I made an initial, vigorous shake without ice then added ice for another round of shaking. I bet if anyone had seen me they would have been impressed. Heck, I saw my reflection in the window and I was impressed. That should be good enough.
Jonathan’s take: I love coffee and eggs. Never thought about mixing them with dark rum and drinking it but I should have.
David’s take: Egg cocktails, I know, are unpopular, but they give a drink gravitas.
Next drink (Proposed by Jonathan):
The weather outside is frightful and the fire is so delightful. Okay, the weather is beautiful and warm here and the fire is mostly for ambience, but it is Christmas time and the perfect occasion to go back to a warm or hot drink. We have tried a few and this proposal combines some of the basics of those. It is a Hot Cider Nog that acts like an eggnog yet brings in its friend apple cider just to be different. It also has eggs, of course, which gives me another use for those prudent ones I bought this week.