1.5 oz Jose Cuervo® Tradicional® Reposado Tequila*
1 oz Coconut Cream*
.5 oz Coffee Ground Syrup**
1 dash Angostura Bitters
Whole egg (or sub in just egg white)
Garnish: Grated nutmeg
Add all of the ingredients to a shaker. Shake first without ice. Fill the shaker with ice and shake again for another 30 seconds. Strain into a small wine glass or coupe and garnish with grated nutmeg.
Combine 2 parts Coco Lopez with 1 part Coconut water. Shake to combine.
Heat spent coffee/espresso grounds, water, and cane sugar in a pot over medium low heat. Stirring until sugar is fully dissolved. Strain, using a coffee filter if necessary.
This recipe is utilizing “spent” coffee grounds to produce a low-waste coffee syrup.
*40% Alc./Vol. (80 Proof).
It looks like you may be outside of the United States. Would you like to go to your regional Cuervo website?
Share this recipe: