This drink takes its inspiration from the espresso martini! Coffee and tequila is a cocktail marriage worth exploring – the reposado tequila used here delivering notes of barrel-aged caramel and vanilla. The Frangelico adds a roasted, nutty flavour, while scorching the cinnamon quills in front of your guests provides a nice bit of theatre to fire up the after-dinner fiesta.
My advice is to always drink responsibly and don’t be shy with the crushed ice, because once you’ve tasted this you will no doubt crave seconds…
Ingredients and Methods
TIP: To turn this cocktail into a delicious granita, simply add extra coffee to taste and freeze it on on trays, shaving it with a fork as it sets.
4 – 6
Espresso Coffee, hot
Patron Cafe Tequila
Frangelico, plus extra if necessary
Crushed ice, plus extra if necessary
Carefully apply the cinnamon sticks directly to a naked flame or dry roast in a hot frying pan until scorched and toasted all over. Remove from the heat and divide among martini glasses or champagne coupes.
Combine the coffee, tequilas, Frangelico and ice in a blender and process for 1 minute, or until frothy and smooth.
Pour into the martini glasses and sprinkle with a pinch of ground cinnamon to garnish.
Chef Paul Wilson
Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)
here to view all of Chef Paul Wilson's recipes.