Cafe Agave Recipe
Lunazul reposado tequila, Cantera negra, Ancho Reyes, cold brew
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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare glass
Chill a rocks or coupe glass by filling it with ice and setting aside, or place in freezer for a few minutes.
- 2
Combine ingredients
In a cocktail shaker add 2 oz Lunazul Reposado tequila, 0.5 oz Cantera Negra mezcal, 0.5 oz Ancho Reyes, 1 oz cold brew coffee, 0.25 oz simple syrup, 0.5 oz fresh lime juice, and 2 dashes Angostura bitters.
- 3
Add ice and shake
Fill the shaker 2/3 full with ice. Cap and shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosted. The shaking both chills and dilutes the cocktail and helps integrate the cold brew.
- 4
Strain
Discard ice from the chilled glass. Double-strain the cocktail into the chilled glass over fresh large ice (for a rocks) or neat into a coupe, using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any coffee grounds.
- 5
Garnish and finish
Express an orange twist over the drink to release oils, rub the twist on the rim, then drop it in. Optionally float 3 coffee beans on the surface for aroma and presentation.
- 6
Serve
Serve immediately. The drink yields one well-balanced cocktail with smoky mezcal, warm ancho spice, and coffee depth balanced by lime and a touch of sweetness.