Spirits Mezcal Oaxacan Coffee Be the first to rate & review! With a float of whipped cream and just enough sweetness to temper the bitter coffee and herbal notes in the mezcal, this spiked coffee cocktail is well-balanced and fortifying. To make piloncillo syrup, simmer 1 (8-oz.) cone of piloncillo in 1 cup water in a small saucepan until dissolved, about 10 minutes. By Yana Volfson Yana Volfson Instagram Yana Volfson is the beverage director for the ATM Group, which includes acclaimed NYC contemporary Mexican restaurants Cosme and ATLA, agave-centric Ticuchi, Elio in Las Vegas, Damian in Los Angeles, and Pujol in Mexico City. Known for her extensive selection of mezcal and Mexican wines, Volfson curates unique beverage programs that complement modern cuisine inspired by and rooted in Mexican flavors and traditions. Food & Wine's Editorial Guidelines Updated on September 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 5 mins Yield: 1 Ingredients 3 ounces hot freshly brewed coffee 1 1/2 ounces mezcal (preferably Koch El Espadín de Sola de Vega, Olla de Barro) 1/2 ounce piloncillo syrup or simple syrup Sweetened whipped cream, for garnish Directions Stir together coffee, mezcal, and syrup until combined. Top with whipped cream. Rate it Print