As the base for this cool and creamy cocktail, bar manager Rebecca Habeck uses café de olla, a Mexican spiced coffee named after the earthenware pot in which it's traditionally prepared.
Plus: Ultimate Cocktail Guide
1 1/2 ounces silver tequila
1 1/2 ounces chilled Spiced Coffee
1/2 ounce coffee liqueur, such as Tia Maria
1/2 ounce heavy cream
3 coffee beans
How to Make It
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the coffee beans. Shake well and strain into a chilled martini glass. Garnish with the coffee beans.
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