The Mexican Breakfast Stout was created by Myself and Bryan Tetorakis for the Cole’s brunch menu. I thought that this sponsorship by Trade would be a great time to use their superior coffee in a cocktail. What was fun about this is I got to personalize the coffee for myself by taking a quiz and setting my preferences. Not much else to say on this one, everything is in the video! Hope you love Trade and the cocktail and I’ll see you on another time!

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Here’s links to the tools I use in this episode:
Barfly Shaking Tin Set (Copper)
Barfly Hawthorne Strainer (Copper)
Barfly Measuring Cup Jigger
Libbey Midtown Collins Glass
Squeeze Bottles

Here’s links to the Spirits We’re using:
El Tesoro Reposado Tequila: https://drizly.sjv.io/c/2011034/64850… Cointreau: https://drizly.sjv.io/c/2011034/64850…
Mr. Black Coffee Liqueur: https://drizly.sjv.io/c/2011034/64850…
Guiness: https://drizly.sjv.io/c/2011034/64850…

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Mexican Breakfast Stout

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Servings 1 Cocktail

Ingredients

 

OZML

• 1.5 oz Guinness
• 1.5 oz Reposado Tequila
• .5 oz Coffee Liqueur
• 1.5 oz Cold Brew Concentrate
• .75 oz Cinnamon Syrup

Top

• Cointreau Cream

Instructions

 

• Add main ingredients to tin
• Add shaking ice and shake for 8-10 Seconds
• Fine Strain into Glass with Ice Cubes
• Top with Cointreau Cream

Notes

For Cointreau Cream:

4oz (120ml) Heavy Cream
.5oz (15ml) Cointreau

Mix in squeeze bottle and add coil from Hawthorne Strainer and shake until solid enough to create a bead on your finger. Do not over shake.

For Cinnamon Syrup:

1 Cup (8oz or 240ml) Simple Syrup
2 Cinnamon Sticks

Blend in Blender and fine strain cinnamon bits out

For Cold Brew Concentrate

Combine 12oz Ground Coffee added to 7 Cups (1,680ml) water and let sit for 15 hours then strain coffee grounds out.

Keyword beer, beer cocktail, coffee liqueur, guinness, Tequila