El Rooster Martini Recipe

Brew espresso

Brew a fresh shot (about 1 oz) of espresso. Let it rest 30–60 seconds to cool slightly — it should still be warm but not steaming, which helps dissolve the syrup without overly diluting the cocktail.

Make brown sugar simple syrup (if not ready)

Combine equal parts packed brown sugar and hot water (e.g., ½ cup sugar + ½ cup water). Stir until sugar fully dissolves. Cool before using. For this recipe you will need about 0.5 oz.

Fill a cocktail shaker halfway with ice (about 1 cup).

Add 2 oz Corralejo Añejo tequila, 1 oz Baileys (or dairy-free cream), 1 oz warm espresso, 0.5 oz oat milk, and 0.5 oz brown sugar simple syrup to the shaker.

Secure the shaker lid and dry-shake (shake without ice) for 8–10 seconds if you want extra foam from the oat milk and cream. Then add ice (if you didn't add it before) and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Double-strain the cocktail into a chilled martini or coupe glass using a Hawthorne strainer and fine mesh strainer to remove ice shards and any espresso grounds.

Garnish with 2–3 coffee beans placed on the foam or a light dusting of finely grated brown sugar or cocoa, if desired.

Serve immediately. The drink should present a silky, slightly sweet coffee-forward profile with warm oak and vanilla from the añejo tequila.

To make dairy-free: substitute Baileys with an equal measure (1 oz) of a dairy-free Irish-style cream and/or increase oat milk to 1 oz total for a smoother, creamier texture. Shake the same way and expect slightly different mouthfeel but similar flavor profile.

Adjust sweetness by increasing or decreasing the brown sugar syrup in 0.25 oz increments.