Café Adelita Recipe

Combine water, granulated sugar and piloncillo (or dark brown sugar) in a small saucepan over medium heat.

Add the cinnamon stick, whole cloves, star anise and orange peel. Bring to a gentle simmer while stirring to dissolve sugars.

Simmer gently for 6–8 minutes until slightly thickened and fragrant. Do not boil vigorously to avoid bittering the orange peel and spices.

Remove from heat and steep covered for 15 minutes to intensify flavor. Strain into a clean jar and chill. Yield: roughly 3/4 cup syrup; use 3/4–1 tbs per cocktail as desired.

Pour the pecan porter into a small saucepan and bring to a low simmer over medium-low heat.

Reduce the beer until it measures about 3 tablespoons (a 75% reduction) and is syrupy, 12–15 minutes. Watch closely to avoid scorching.

Lower the heat, whisk in chopped dark chocolate, light brown sugar and butter until glossy and smooth. Remove from heat and cool to warm room temperature; the glaze should coat the back of a spoon.

If too thick when cooled, stir in a teaspoon of warm water to loosen slightly. Keep warm or reheat briefly before use.

Prepare the glass: using the pecan porter reduction, drizzle about 1/2 to 3/4 tsp of the glaze around the inside of a chilled rocks glass, letting it cascade down the sides for visual streaks.

Add one large ice cube to the prepared glass.

In a mixing glass filled with ice, combine reposado tequila (2 oz), Tromba Cafeto (0.5 oz), amaro (0.5 oz), Licor 43 (0.25 oz), cold brew (1 oz) and 3 dashes orange bitters.

Add 3/4 tsp of the chilled café de olla spice syrup (or 3/4 tbs; adjust to taste) into the mixing glass.

Stir the mixture briskly for 20–30 seconds to chill and dilute properly (about 15–20 full strokes), aiming for a silky texture that integrates the syrup and cold brew.

Strain the cocktail over the prepared large ice cube in the glass, letting the streaked porter reduction remain visible on the glass interior.

Express the orange twist over the drink to release oils, then rub around the rim and drop it into the cocktail as garnish.

Sprinkle toasted pecan pieces (about 1 tsp) onto the surface so they float near the ice; add a few dark chocolate shavings on top for aroma and visual contrast.

Optionally: add an extra very light drizzle (1/4 tsp) of the pecan porter reduction over the top for a glossy finish and intensified chocolate-porter note.

Serve immediately. Recommend serving with a small tasting spoon for the pecan bits and glaze.