My love for coffee comes from my mother, and my appreciation for spirits comes from my father. Being able to combine both in a drink that can be enjoyed on a hot summer day (we have a lot of those here in Texas) has been a wonderful experience.

Cocktail Inspiration

This cocktail was inspired by a mezcal mule, with more of an emphasis on the citrus and fruitiness of the coffee used.

Ingredients

• 20 Ml. Licor 43 Original
• 45 Ml. Lalo Tequila Blanco
• 90 Ml. Ginger Beer
• 45 Ml. Espresso

Method

Cocktail Preparation

• Pull a double shot of espresso
• Chill by pouring in a small tin cup, and placing that tin cup in a bigger tin cup full of ice and water and mixing until cool.
• Add espresso, tequila and liquor 43 to a mixing glass and stir with ice.
• Add mixture to a highball glass full of ice.
• Top with ginger beer (approximately 90ml).

Coffee Preparation

• Use a light roast Ethiopian coffee. Look for notes of lemon, blueberry, and malic acidity.
• Use a fine grind (7 on a DF-64) for 19g of coffee.
• Pull a double shot. 19g in, 40g out in approx 32 seconds.