Mexican Iced CoffeeEdit Post
Contributed by on Mar 17, 2017
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DrinkWire is Liquor.com's showcase for the best articles, recipe and reviews from the web's top writers and bloggers. In this post, David from "Beer Me! Feed Me!" offers a recipe for a drink that's equally at home as an eye-opener or a nightcap.
This was a cocktail I originally created for brunch and it only contained tequila. While working to put together the brunch cocktail menu I came a bottle of mezcal near the back that contained two vanilla beans in it. I tried a taste and it was magic. I then mixed it with the mole bitters, espresso, condensed milk and WOW. It was smoky, sweet and went down way too easy. It became a crowd favorite at brunch and eventually we added it to our dessert cocktail menu.
Mexican Iced Coffee
2 oz vanilla bean infused mezcal
1 oz espresso or coffee concentrate
1 oz condensed milk
2 dashes mole bitters
Shake all ingredients in a mixing tin; strain over fresh ice in a rocks glass.