Oaxaca coffee cocktail
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Cinnamon Club serves up a house twist on the vintage coffee cocktail in Vivek Singh's tempting coffee cocktail recipe, marrying the flavours of tequila and Port and adding agave syrup and orange bitters for a subtle smokiness. Despite its name, the drink doesn't actually contain any coffee – it's referring to the look of the liquid, which goes brown and opaque thanks to the combination of port and egg white.
First published in 2015
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Ingredients
Metric
Imperial
Cocktail
- 20ml of Ocho Blanco tequila
- 40ml of tawny port
- 1 egg yolk
- 10ml of agave syrup
- 2 dashes of orange bitters
- ice cubes
Garnish
SAVE RECIPE
Equipment
- Boston glass and shaker
- Hawthorne cocktail strainer
- Goblet glass
Method
1
Fill a cocktail shaker up to halfway with ice cubes. Pour in the tequila, Port, egg yolk, agave and orange bitters. Seal with a lid or Boston glass and shake hard for 30 seconds
2
Use a Hawthorne strainer to hold back the ice and pour the contents into the goblet. Garnish with orange zest and coffee bean and serve immediately
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