If you are ever in need of an excuse to be drinking a cocktail before noon, let this coffee cocktail be it. Just kidding. Well, only a little.
This boozy coffee cocktail is smoky and pungent. It’s certainly a mescal-forward beverage, but the flavor of the cold brew still lingers on the palate once the mescal has dissipated. The bittersweet flavors from the rhubarb amaro are also nicely balanced with a touch of sweetness from the peach liqueur.
Who needs a shot of espresso when you can have this?
To learn more, read “Morning Jolt.”
Mescal Coffee Cocktail
Recipe adapted from Brandon Paul Weaver, Liberty Bar, Seattle, WA
Yield: 1 serving
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
1 ounce cold-brew concentrate
½ ounce mescal
½ ounce rhubarb amaro (Zucca or Sfumato)
2 dashes Angostura bitters
1 dash peach liqueur
Lemon twist, for garnish
Gusano salt, for garnish (optional)
In a cocktail mixing glass with ice, combine all the ingredients and stir with a bar spoon. Strain into a chilled rocks glass and garnish with a lemon twist. If available, serve with a side of gusano salt.
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