Perk up the evening with this sweet, spirit-forward coffee cocktail that has a modern tequila twist.
Difficulty
Intermediate
Ice
Served Up
Glass
Rocks Glass
Garnish
Grated Chocolate
Occasion
Brunch, Cool Weather, Digestif, Entertaining, Holiday
Ingredients
- oz
- ml
.75 oz | Patrón XO Cafe |
.5 oz | Citrónge Orange Liqueur |
.75 oz | Angel’s Envy Bourbon |
1 oz | Fresh espresso |
1 oz | Heavy whipping cream |
.25 oz | Salted caramel syrup (Monin or Torini are great options) |
+ | Good quality chocolate for garnish |
22.5 ml | Patrón XO Cafe |
15 ml | Citrónge Orange Liqueur |
22.5 ml | Angel’s Envy Bourbon |
30 ml | Fresh espresso |
30 ml | Heavy whipping cream |
7.5 ml | Salted caramel syrup (Monin or Torini are great options) |
+ | Good quality chocolate for garnish |
Unless noted, drinks should be made one at a time.
ResetHow to Make
- Combine XO Cafe, whiskey, Citrónge Orange Liqueur and espresso in a shaker with ice.
- Shake vigorously to chill and combine.
- Strain into a small rocks glass.
- To a clean shaker, add heavy cream and caramel syrup and shake vigorously to whip together.
- Carefully layer the cream over the top of the cocktail and garnish with grated chocolate.
About the Bartender
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