Carry On Recipe
La Gritona reposado tequila, espresso, Licor 43, Borghetti espresso liqueur
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Ingredients
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Cocktail
Method
Cocktail
Prepare espresso
Pull a 1 oz shot of espresso (about 25–30 seconds extraction). If you don't have an espresso machine, brew a very strong 1 oz (30 ml) concentrate with Aeropress or Moka pot. Let espresso rest 10–15 seconds so it is hot but not steaming.
Build and shake
In a cocktail shaker, add 6 ice cubes, 2 oz La Gritona reposado tequila, 0.5 oz Licor 43, 0.5 oz Borghetti espresso liqueur, 0.25 oz simple syrup (optional for balance), and the 1 oz freshly prepared espresso. Seal the shaker and dry-shake (no ice) vigorously for 10 seconds to emulsify, then add the ice and shake hard for 12–15 seconds until the shaker is very cold (to create a nice crema and proper dilution).
Strain and serve
Discard ice water from the chilled glass. Double strain the cocktail into the chilled coupe/Nick & Nora using a Hawthorne and fine mesh strainer to remove ice shards and any coffee grounds. Aim for a silky crema on top.
Garnish
Garnish with 3 whole coffee beans placed gently on the crema. Serve immediately.
Notes
Adjust sweetness with the optional simple syrup: omit if you prefer a dryer drink, or increase up to 0.5 oz if you want it sweeter. Use freshly pulled espresso for best texture and crema; cold-brewed concentrate will work but will change the mouthfeel.
