Mayan Mocha Martini

West End Tavern • Boulder, CO

Beverage director James Lee uses tequila, Mexican coffee liqueur and crème de cacao to evoke the flavors of two Mexican specialties: Ibarra chocolate and café de olla, a traditional spiced coffee.

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  • Servings: Makes 1 drink

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  • Ice
  • 1 1/2 ounces blanco tequila
  • 1/2 ounce coffee liqueur
  • 1/2 ounce dark crème de cacao
  • 3/4 ounce half-and-half
  • Pinch of ground cinnamon
  • Pinch of cayenne pepper

How to make this recipe

  1. Fill a cocktail shaker with ice. Add the tequila, coffee liqueur, crème de cacao and half-and-half and shake well. Strain into a chilled martini glass and garnish with the cinnamon and cayenne.

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