Patrón Xo Recipe

Prepare espresso

Brew a small shot (about 1/2 oz) of espresso or make strong coffee. Allow it to cool to near room temperature (a minute or two) so it won't overly dilute the drink when shaken.

Combine liquids

In a cocktail shaker add the PATRÓN XO Café (2 tbsp), Añejo tequila (1 oz), cooled espresso (1/2 oz) and simple syrup (1/4 oz).

Shake with ice

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–18 seconds. This chills and slightly dilutes the mixture, integrating the liqueur and espresso.

Prepare glass

Place 2–3 large ice cubes in a chilled rocks glass.

Strain and pour

Double-strain the shaken cocktail into the prepared rocks glass over the large ice cubes to remove tiny ice shards and any espresso crema solids.

Float cream

Gently pour the cold heavy cream over the back of a spoon so it floats on top of the cocktail, creating a layered look. If you prefer, lightly roll the drink by pouring cream and giving the glass a gentle swirl to slightly marbling the cream into the cocktail.

Garnish

Express an orange twist over the drink to release oils, then drop the twist on top as garnish.

Serve immediately. Sip slowly to enjoy the interplay of rich coffee liqueur, aged tequila warmth and creamy finish.

Use large ice cubes to minimize dilution. A cocktail shaker and strainer ensure a clean, chilled pour.

If you don't have a shaker, combine ingredients in a jar with ice, cap and shake, then strain into the glass.