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.
This coffee margarita recipe brings the robust, slightly bitter edge of espresso to a classic tequila cocktail.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 96kcal
Ingredients
- 4 cinnamon sticks
- 13 1/2 ounces espresso coffee hot
- 1/4 cup Patrón XO Café tequila
- 1/4 cup reposado tequila
- 1/4 ounces Frangelico plus extra if necessary
- 3 1/2 ounces crushed ice plus extra if necessary
- 1/2 teaspoon ground cinnamon
Instructions
- 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.
Notes
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.
Recipe adapted from Taqueria by Paul Wilson, Hardie Grant Books, 2017.
Nutrition
Calories: 96kcal | Carbohydrates: 6g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 15mg | Potassium: 132mg | Fiber: 2g | Sugar: 0g | Vitamin A: 0.3% | Calcium: 5.3% | Iron: 3.1%
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