Cabo Claus Recipe

Prepare the cocktail

Combine 2 oz reposado tequila, 1 oz Kahlúa, 0.5 oz cream sherry, 1 oz heavy cream, 0.25 oz simple syrup, 1 tsp freshly ground cinnamon, 0.25 tsp vanilla extract, and 2 dashes orange bitters into a cocktail shaker.

Add 6 ice cubes to the shaker. Seal and shake vigorously for 18–25 seconds until the outside of the shaker is very cold and the cream is well emulsified, creating a slightly frothy texture.

Double strain the mixture into a chilled coupe or Nick & Nora glass to remove ice shards and any large cinnamon bits. The drink should be silky with a light tan color and a frothy head.

Rim the glass

On a small plate, mix 1 tbsp powdered sugar with 0.25 tsp ground cinnamon. Rub the lime wedge (or lightly wet with water) around the rim of the chilled glass. Dip the rim into the powdered sugar–cinnamon mixture and rotate to coat evenly. Shake off any excess.

Finish and serve

Float an orange twist over the froth of the cocktail, expressing the oils over the surface then drop it in. Optionally rest a whole star anise on the rim or on the froth for a festive look and aroma. Serve immediately.