Coffee margarita

Coffee margarita

By
From
Taqueria
Serves
4-6
Photographer
Chris Middleton

This drink takes its inspiration from the espresso martini! Coffee and tequila is a cocktail marriage worth exploring – the reposado tequila used here delivers notes of barrel-aged caramel and vanilla. The Frangelico adds a roasted, nutty flavour, while scorching the cinnamon sticks in front of your guests provides a nice bit of theatre to fire up the after-dinner fiesta. My advice is to always drink responsibly and don’t be shy with the crushed ice, because once you’ve tasted this you will no doubt crave seconds …

Ingredients

Quantity Ingredient
4-6 cinnamon sticks
400ml espresso coffee, hot
60ml patron xo cafe tequila
60ml reposado tequila
10ml frangelico, plus extra if necessary
100g crushed ice, plus extra if necessary
ground cinnamon

Method

  1. Carefully apply the cinnamon sticks directly to a naked flame or dry roast in a hot frying pan until scorched and toasted all over. Remove from the heat and divide among martini glasses or champagne coupes.
  2. Combine the coffee, tequilas, Frangelico and ice in a blender and process for 1 minute, or until frothy and smooth.
  3. Pour into the martini glasses and sprinkle with a pinch of ground cinnamon to garnish.

* Tip

  • To turn this cocktail into a delicious granita, simply add extra coffee to taste and freeze it on trays, shaving it with a fork as it sets.
Tags:
Mexican
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