Hype Train Recipe

Prepare coconut-washed tequila (make ahead, optional)

If you don't already have coconut-washed tequila prepared, combine 12 oz Cazadores Reposado with 2 oz coconut oil (melted) in a jar, stir and let rest at cool room temperature for 12–24 hours, then freeze until oil solidifies and skim off the coconut solids. Decant the tequila and filter through a coffee filter. Use 2 oz of this coconut-washed tequila per serving. (If you have prewashed tequila, skip this step.)

Pull a fresh shot of espresso and let it cool slightly (aim for about 1 oz, warm but not piping hot).

Add the coconut-washed Cazadores Reposado (2 oz), Tempus Fugit Crème de Banane (0.5 oz), espresso liqueur (0.5 oz), fresh espresso (1 oz), and simple syrup (0.25 oz, optional) into a cocktail shaker.

Add the ice (about 6 standard cubes) to the shaker. Secure the lid and shake vigorously for 12–15 seconds to chill, dilute, and develop a silky texture and crema from the espresso.

Add 4 drops of ancho chile tincture (or 4 dashes of ancho chile bitters) into the shaker. If using bitters instead of tincture, add them before shaking so they integrate; if using a potent tincture, you can add them after tasting and adjust to preference.

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a fine-mesh strainer to remove small ice chips and espresso grounds, yielding a smooth surface and crema.

Grate or shave a small amount (~1 tsp) of dark chocolate over the top of the drink to create an aromatic chocolate note that complements the banana and coffee.

Finish with a very light pinch of ground ancho chile (or smoked paprika) over the chocolate for a subtle smoky-heat accent. Serve immediately.