Because it’s 5pm somewhere in the world
“This drink takes its inspiration from the espresso martini! Coffee and tequila is a cocktail marriage worth exploring – the reposado tequila used here delivers notes of barrel-aged caramel and vanilla.
The Frangelico adds a roasted, nutty flavour, while scorching the cinnamon sticks 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.”
• 4-6 cinnamon sticks
• 400ml espresso coffee, hot
• 60ml patron xo cafe tequila
• 60ml reposado tequila
• 10ml frangelico, plus extra if necessary
• 100g crushed ice, plus extra if necessary
• ground cinnamon
1 Carefully apply the cinnamon sticks directly to a naked flame or dry roast in a hot frying pan until scorched and toasted all over.
2 Remove from the heat and divide among martini glasses or champagne coupes.
3 Combine the coffee, tequilas, Frangelico and ice in a blender and process for 1 minute, or until frothy and smooth.
4 Pour into the martini glasses and sprinkle with a pinch of ground cinnamon to garnish.
To turn this cocktail into a delicious granita, simply add extra coffee to taste and freeze it on trays, shaving it with a fork as it sets.
Recipe courtesy of Paul Wilson, extracted from Taqueria. Photography by Chris Middleton © Hardie Grant