Chef Paul Wilson's Taqueria is an homage to Mexico's most popular feel-good foods.
- 4–6 cinnamon sticks
- 13 1/2 fl oz espresso coffee, hot
- 1/4 cup Patrón XO Café tequila
- 1/4 cup reposado tequila
- 1/4 fl oz Frangelico, plus extra if necessary
- 3 1/2 oz crushed ice, plus extra if necessary
- ground cinnamon
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.
Combine the coffee, tequilas, Frangelico and ice in a blender and process for 1 minute, or until frothy and smooth.
Pour into the martini glasses and sprinkle with a pinch of ground cinnamon to garnish. Serves 4 to 6.
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.
About this recipe
“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 flavor, 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.” – Paul Wilson
Recipes from Taqueria by Paul Wilson, Hardie Grant Books, 2017. Photography by Chris Middleton.