Today we’re going to show you how to make the Jalisco Espresso for tequila month. This cocktail uses espresso and siempre tequila, but I only had cold brew so…we work with what we got.
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Mr. Black White Russian: https://youtu.be/r9ttNhcKH8Q
We’re going to marry coffee and tequila together, which should work fine, especially considering many bitters and sauces that are designed in Mexico contain cacao, coffee and other savory ingredients, so why not coffee and tequila?
The Jalisco Espresso
– 1 1/2 oz Siempre Reposado Tequila
– 1 oz Espresso
– 1/2 oz Coffee Liqueur
The core issue with this cocktail was the use of cold brew over espresso, perhaps, because it is a bit flat, not strong enough concentration of bitterness. We do try to add some citrus to it to see if that made any specific impact, but it didn’t really change the Jalisco Espresso that much; good news, in the future, we can make espresso (as Derrick recently purchased a machine).
1:22 Recipe breakdown
2:30 Tasting notes
4:20 Dan tastes Siempre tequila straight instead
4:50 Ian pick’s up the salt rifle
5:45 is a laser scope bad for cameras?
8:06 Trying to add chipotle bitters
9:33 Parting tasting notes
9:50 Ian shoots Derrick in the ass
10:48 Love for Alan Joyce on National Crouton Day!
#siempre #tequila #coffee #sponsored
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