Mexican Café Martini

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.

1 drink


Spiced Coffee

  • 2/3 cup ground coffee beans

  • 1 tablespoon ground cinnamon

  • 1 tablespoon dark brown sugar

  • 1 teaspoon grated nutmeg

  • 1 teaspoon ground cloves

  • 4 (2-by-1/2-inch) strips of orange zest

  • 4 cups boiling water

Mexican Café Martini

  • Ice

  • 1 1/2 ounces silver tequila

  • 1/2 ounce coffee liqueur, such as Tia Maria

  • 1/2 ounce heavy cream

  • 3 coffee beans


Make the coffee

  1. In a coffee press or heatproof pitcher, combine all of the ingredients. Cover with the boiling water. Let steep for 4 minutes. Plunge the coffee or strain it through a coffee filter into an airtight container and refrigerate for up to 1 day.

Make the cocktail

  1. Fill a cocktail shaker with ice. Add 1 1/2 ounces of chilled Spiced Coffee (reserve the rest for another use), tequila, coffee liqueur, and heavy cream. Shake well and strain into a chilled martini glass. Garnish with the coffee beans.

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