Brunch in Baja
Presented by Trip Cobb
A sweet and modern cocktail to help you escape from the typical brunch fare.
Difficulty:
Intermediate
Glass:
Coupe
Ice:
Served up
Occasion:
Brunch
Garnish:
None
Recipe Ingredients
Servings 1
| 1 oz | Patrón Añejo |
| .75 oz | Citrónge Orange Liqueur |
| .75 oz | Heavy cream |
| .5 oz | Frangelico liqueur |
| .5 oz | Agave syrup |
| .5 oz | Egg whites |
| 2 dashes | Mole bitters |
| 30 ml | Patrón Añejo |
| 22.5 ml | Citrónge Orange Liqueur |
| 22.5 ml | Heavy cream |
| 15 ml | Frangelico liqueur |
| 15 ml | Agave syrup |
| 15 ml | Egg whites |
| 2 dashes | Mole bitters |
Unless noted, drinks should be made one at a time.
How to Make
- Combine all ingredients into a cocktail shaker without ice.
- Dry shake (without ice) vigorously to emulsify egg white.
- Add ice and shake to chill.
- Double strain into coupe rimmed with cinnamon and tamarind salt.
How to Dry Shake
How to Shake & Strain
PATRÓN® Añejo Cocktails
Enhance your cocktail creations with the complex and smooth profile of PATRÓN Añejo, crafted to impress.
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Our tequila embodies the spirit of Mexican heritage and showcases our dedication to passion and tradition. Each one is made by hand and crafted by passion—and ready to be savored and enjoyed.
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