This coffee margarita recipe brings the robust, slightly bitter edge of espresso to a classic tequila cocktail.
- 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
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.
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.