Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass.
| 1 1/2 fl oz | Patrón Reposado tequila |
| 3/4 fl oz | Galliano Espresso Coffee liqueur |
| 6 drop | Difford's Daiquiri Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
Your choice of coffee liqueur will dramatically affect how dry/sweet your Brave Bull is. Reposado or añejo tequila tend to sit more harmoniously with the coffee than blanco tequila.
Variant:
History:
The Brave Bull emerged during the 1970s on the back of the then-popular Black Russian cocktail.
Recipe adapted from Stanley M. Jones' 1977 Jones' Complete Barguide.
BRAVE BULL
Stanley M. Jones, Jones' Complete Barguide, 1977
Old Fashioned Glass
Build
Fill glass with ice
1-1/2 oz Tequila
3/4 oz Kahlua
Lemon peel
Brave Bull
Mark Torre, The Bartender's Cherry, 1984
1 shot Monte Alban® /Tequila
1 shot Kahlua® / Coffee Liqueur
Lemon Twist Garnish
Rocks/Old Fashioned Glass
BRAVE BULL
John J. Poister, The New American Bartender's Guide, 1999
1½ oz. white tequila
¾ oz. Kahlua
Lemon peel
Mix all ingredients, except lemon peel, with cracked ice in a shaker or blender and pour into an Old Fashioned glass. Twist lemon peel over drink and drop into glass.
Alcohol content:
- 1.5 standard drinks
- 31.05% alc./vol. (62.1° proof)
- 21 grams of pure alcohol
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