Mescal Coffee Cocktail

Rise and shine for this smoky, boozy coffee drink
45 Ratings
100% would make again
Photo: Rachel Vanni/Tasting Table

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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