Cappuccello Coffee Cocktail
Using coffee-infused tequila in this cocktail really gives it a unique, bold flavor.
This recipe is courtesy of Joshua Mazza at Seamstress.
- 1 3/4 Ounce coffee tequila, preferably Patrón XO Café
- 1 Ounce fresh lemon juice
- 1/2 Ounce simple syrup
- 1/2 Ounce espresso or cold brew coffee concentrate
- Sugar, to garnish
- Lemon zest, to garnish
Combine the coffee liqueur, lemon juice, simple syrup, and coffee in a cocktail shaker filled with ice. Shake until chilled and the cocktail is frothy.
Pour sugar onto a plate. Wet the rim of a cocktail coupe, and roll it in the sugar to decorate the rim of the glass.
Strain the cocktail into the coupe, and garnish with a strip of lemon zest.