Rene's Espress Recipe
Tequila Reposado, Macadamia Liquor, Cold Brew Espresso Hazelnut Foam, Candied Pecan Dust
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Ingredients
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Ingredients
Method
Directions
Chill a coupe glass in the freezer for 5 minutes.
Prepare hazelnut foam: in a small jug, whisk 60 ml milk with 1 tsp hazelnut syrup and a pinch of salt until foamy.
In a cocktail shaker, combine Tequila Reposado (45 ml), Macadamia Liqueur (30 ml), and Cold Brew Espresso (60 ml) with ice; shake vigorously for 12–15 seconds until well chilled.
Strain the cocktail into the chilled glass.
Top with hazelnut foam (60 ml) by spooning or piping a generous layer on top.
Dust the surface with Candied Pecan Dust (2 tsp). Optional: garnish with a few candied pecan pieces.