Ojos Rojos Recipe

Name: The Farm and Fisherman Taverns Ojos Rojos Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 oz Añejo tequila; 1 oz Fresh espresso (cooled); 0.5 oz Agave nectar; 0.5 oz Mexican amaro (e.g., Amaro de Oaxaca or comparable); 0.25 oz Chicory liqueur or chicory-infused syrup (if unavailable, use chicory cold-brew concentrate); 3 dashes Chocolate bitters; 1 piece Orange or grapefruit twist (optional garnish); 3 pieces Espresso beans or cocoa nibs (optional garnish); 1 as needed Ice (large cubes or whole); 18 g Finely ground espresso coffee; 36 ml Water for espresso

Inspired by The Farm and Fisherman Tavern

Time15m

Serves1

Añejo tequila, espresso, agave, Mexican amaro, chicory, chocolate bitters

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

2 oz Añejo tequila

1 oz Fresh espresso (cooled)

1/2 oz Agave nectar

1/2 oz Mexican amaro (e.g., Amaro de Oaxaca or comparable)

1/4 oz Chicory liqueur or chicory-infused syrup (if unavailable, use chicory cold-brew concentrate)

3 dashes Chocolate bitters

1 piece Orange or grapefruit twist (optional garnish)

3 pieces Espresso beans or cocoa nibs (optional garnish)

1 as needed Ice (large cubes or whole)

For Espresso (if making fresh)

5/8 oz (18 g) Finely ground espresso coffee

2.43 tbsp (36 ml) Water for espresso

Method

Cocktail

Prepare glass

Chill a rocks glass or coupe by filling with ice and setting aside, or place in the freezer for 10 minutes.

Brew espresso (if needed)

Pull a fresh shot of espresso (about 1 oz / 30–35 ml) and allow it to cool slightly to near room temperature (5–10 minutes). If using pre-made cold brew concentrate or chilled espresso, skip this step.

Combine ingredients

In a cocktail shaker, add 2 oz añejo tequila, 1 oz cooled espresso, 0.5 oz agave nectar, 0.5 oz Mexican amaro, 0.25 oz chicory liqueur or chicory concentrate, and 3 dashes chocolate bitters.

Dry shake (optional)

If you want a slightly frothy texture, seal the shaker and dry shake (no ice) vigorously for 8–10 seconds to emulsify the espresso and agave.

Shake with ice

Add a generous amount of ice to the shaker (enough to chill thoroughly) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Strain and serve

Discard ice from the chilled glass. Strain the cocktail into the prepared rocks glass over one large ice cube or into the chilled coupe without ice, depending on preference.

Garnish

Express an orange or grapefruit twist over the drink to release oils and rim the glass with it, then drop the twist in. Garnish with 2–3 espresso beans or a sprinkle of crushed cocoa nibs on top, if desired.

Serve

Present immediately. Sip slowly to enjoy the interplay of aged tequila, bitter-sweet amaro, roasted espresso, chicory earthiness, and chocolate bitters.

Notes & Variations

If you don't have a dedicated chicory liqueur, make a quick chicory infusion by steeping 1/4 cup of roasted chicory granules in 1/2 cup hot water for 10 minutes, strain, cool, and use 0.25 oz of the concentrate in the cocktail. Adjust to taste.

To make this more spirit-forward, reduce the espresso to 0.5 oz and increase tequila to 2.5 oz. For a sweeter profile, increase agave to 0.75 oz.

For a smoky accent, use a mezcal-anejo blend (50/50) or rinse the glass with a small amount (~0.25 oz) of mezcal before pouring.