No Sleep Til' Oaxaca Recipe

Prepare espresso

Brew a fresh shot of espresso (about 1 oz) or make 1 oz of very strong coffee. Allow it to cool slightly (30–60 seconds) so it won't melt the ice immediately when shaken but is still warm enough to bloom flavors.

Combine ingredients

In a cocktail shaker, add 6 ice cubes, 2 oz mezcal, 1 oz cooled espresso, 0.5 oz coffee liqueur, 0.5 oz vanilla liqueur (or 0.5 oz vanilla syrup + a drop of vanilla extract), and 0.25 oz agave nectar if you prefer a touch more sweetness. Add 2 dashes of chocolate bitters if using.

Dry shake (optional for texture)

If you prefer a frothier texture, first dry shake (no ice) the ingredients for 10–15 seconds to emulsify the espresso and liqueurs with the mezcal and vanilla.

Shake with ice

Add ice (if you dry-shook) or simply secure the shaker and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside is frosty. This chills and dilutes the drink to proper balance.

Double strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass (or a rocks glass with a large ice cube if preferred) using both the shaker strainer and a fine mesh strainer to remove small ice shards and any coffee grounds.

Lightly press a twist of orange peel over the drink to spray the oils over the surface, then rub the peel on the rim and drop it into the glass as an optional aromatic accent.

Finish by sprinkling 1 teaspoon of toasted cacao nibs or finely grated dark chocolate over the foam/surface for texture and a smoky-chocolate note that complements the mezcal and coffee.

Serve immediately. This cocktail serves 1.