Zabaione Latine


United States of America

I live for hospitality, helping with family events since I was little. Since working at my old beloved bar The Light of Seven Matchsticks, I began layering in elements of history, art, foraging, design, and more into each cocktail I create.

Cocktail Inspiration

This cocktail is inspired by the dessert known as “zabaglione”, also known as “sabayon”. I've been hoping to channel this delicious dessert into the form of a cocktail for a long time. I whipped up eggs, originally from my small fluffy Silkie chickens in my backyard. Together with sugar, this formed the rich base I was looking for. I added coffee, as is common with the zabaglione. Lastly I wanted to add some unique character, finding that a Jalisco tequila and Puebla ancho chile liqueur add a great depth that complement the Cartagenan Licor 43. Mexican cultures have used the indigenous vanilla, agave, and chiles in recipes for centuries. These often flavored some of the many chocolate beverages known to the Maya and Aztec cultures.


  • 22 Ml. Licor 43 Original
  • 30 Ml. Herradura Reposado Tequila
  • 22 Ml. Carrier Roasting Company Deep Thought Seasonal Dark Roast Espresso
  • 11 Ml. Ancho Reyes original chili liqueur
  • 15 Ml. Superfine sugar
  • 28 Ml. Egg


Cocktail Preparation
  • Whip together egg and superfine sugar alone in your cocktail shaker.
  • Prepare coffee while shaking.
  • Add remaining ingredients and shake with ice.
  • Strain to a coupe glass, garnish with a dusting of rhubarb powder, and serve.
  • Makes two 2.5-ounce cocktails or one 5-ounce cocktail.
Coffee Preparation
  • Grind 10.5 grams of Deep Thought coffee beans with a fine grind setting.
  • Dispense into a single basket portafilter. Tamp.
  • Extract a single shot of espresso using an automatic espresso machine.

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