Now and again some of life’s most interesting offerings seemingly drop right into your lap.
Such was the case with this Coffee Margarita recipe fired in a few weeks ago by Jack P. from Driggs (that’s Driggs, Idaho for those of you who haven’t had the pleasure) –
…knowing your penchant for tequila and mezcal, here’s an interesting twist on the classic margarita a friend in Santa Fe turned us on to.
You may have to dig around for the espresso tequila; living out in the sticks in Idaho we had to convince one of our local shops to order this in for us. Use freshly ground and brewed strong coffee and make a potent citrus infused simple syrup (we use whatever decent citrus we can scrounge up here).
By the way, our friend in Santa Fe argues that Avion’s espresso tequila, made with their silver tequila and ‘fine Italian espresso’ is the best of the bunch; we can’t confirm that but it works damn well for us.
Not your everyday margarita, but one to keep in the stable…
She Who Must Be Obeyed and I raise a glass to Jack and all who live in the sticks; we’ve sure chosen to do so even during a work-inspired sojourn to Texas of late. Even if it means having to dig around a bit to rustle up ingredients for fine beverages and food.
Cheers to all of our stick-living brethren out there.
1 ounce espresso flavored tequila
4 ounces strong brewed coffee
1-2 ounces citrus infused simple syrupGarnishes: Orange peel, cinnamon stick
Rim the glass with coco powder, cinnamon, sugar if desired
Combine the espresso flavored tequila, coffee and simple syrup (start with one ounce to test; you’ll probably agree it needs a bit more on the next one) with ice in a cocktail shaker; shake well.
Strain into ice-filled glass, rimmed with the coco/cinnamon/sugar mixture if you wish, and garnish with an orange peel and cinnamon stick.
Enjoy.
