Nocturno Recipe
don julio reposado tequila, licor 43, espresso, nutmeg
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Prepare espresso
Brew a fresh shot of espresso (about 1 oz). If you prefer a cold cocktail and want minimal dilution, brew hot and let it rest briefly (30–60 seconds) so it's warm but not piping; alternatively use a cold-brewed concentrate or a chilled espresso shot.
Fill a cocktail shaker about two-thirds full with ice cubes.
Add Don Julio Reposado (2 oz) to the shaker.
Add Licor 43 (0.75 oz) to the shaker.
Add the freshly brewed espresso (1 oz) to the shaker.
Add simple syrup (0.25 oz). Adjust to taste if you prefer sweeter.
Seal the shaker and shake vigorously for 12–15 seconds. The objective is to chill, slightly dilute, and create a silky top from the espresso.
Double strain the cocktail into a chilled coupe or Nick & Nora glass (use a Hawthorne strainer and fine mesh strainer) to remove ice shards and any crema solids.
Garnish
Grate a small amount of fresh nutmeg directly over the surface of the cocktail (about 1/8–1/4 teaspoon, or a light dusting). Rotate the grater to distribute evenly.
Optionally, float three espresso beans on the crema for aroma and presentation.
Serve immediately. Advise the drinker to enjoy the interplay of reposado oak, sweet vanilla-citrus from Licor 43, and the bitter-roasty espresso.