Amber sweetness and spiced warmth defining the liquid tradition of Jaén. Mistela is the soul of Sierra de Segura, a craft liqueur that turns coffee and aguardiente into a gesture of Andalusian hospitality. Elegant, aromatic, and carrying that mountain character made for long after-dinner talks.
Heat half of the water until it gently boils. Add the ground roasted coffee, turn off the heat, and let it infuse for 5 minutes, until it smells deep and dark, without tasting burnt.
Strain the coffee through a fine strainer. In the same pot, combine that coffee with the remaining water, cinnamon sticks, anise seed, orange peel, and cloves. Simmer very gently for 8 minutes, until the spices open up and the liquid smells aromatic.
Add the
Turn what you find into an experience you can actually bring to your kitchen.
Strain the spiced syrup and mix it with the aguardiente in a clean glass jar. Seal and shake for 20 seconds, until everything looks even and amber.
Let the mistela rest in a cool, dark place for 7 days, shaking the jar once a day. Then bottle it and serve in small glasses, at room temperature or lightly chilled. It should taste sweet, spiced, and long on coffee, not like an emergency drink thrown together.
