Chef Libby shared three coffee-based cocktail recipes a few days ago as we chatted about a list of foodie topics over the phone; this Oaxacan Tail recipe had just proved to be a big hit at an event they’d catered last weekend.
Like us, she’s a fan of good cold-brew coffee (we’re still brewing roughly a gallon every 7-8 days around our camp), and notes that most of her team preferred this one with a splash of cream gently stirred in…
More coffee-based recipes to follow over the next few weeks.
2 ounces good cold-brew coffee
1 ounce amaro
3/4 ounce Mezcal
1/4 ounce blanco tequila
15 drops chocolate mole bitters
Optional: A splash of cream
Pour all ingredients into a mixing glass over ice; stir to mix. Strain into a glass over a single large ice cube.
Enjoy.
