Mexican Breakfast Stout
Ingredients
- 1.5 oz Guinness
- 1.5 oz Reposado Tequila
- .5 oz Coffee Liqueur
- 1.5 oz Cold Brew Concentrate
- .75 oz Cinnamon Syrup
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.
.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.