Name: Mexican Jumping Bean
Total time: 4 min
Cuisine: Cocktail
Ingredients: 50 ml Reposado tequila; 30 ml Espresso coffee (hot); 15 ml Agave syrup

Ingredients

1 ²⁄₃ fl oz

Reposado tequila (100% agave)

1 fl oz

Exprè Caffè Italiano (or freshly made hot Espresso Coffee)

¹⁄₂ fl oz

Agave syrup (agave nectar)

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare coffee beans for garnish.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with 3 coffee beans floated in a petal formation in the centre of the cocktail's foamy head.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Mexican Jumping Bean contains 168 calories

Alcohol content:

1.1 standard drinks
15.48% alc./vol. (30.95° proof)
15.8 grams of pure alcohol

History

Perhaps better known by some as the Mexpresso Martini, this cocktail likely emerged in the mid-noughties in London. However, it was made famous when created and named the Mexican Jumping Bean by Richard Godwin of The Spirits fame. Here's how he tells the story:

"One afternoon a few years ago, I ran into my friends Cleo and Stewart in a bar near my old work in Kensington. Cleo and Stewart make Aqua Riva tequila for a living and I always had the impression they drank it for a living too - as it is generally impossible to spend more than three minutes in their company without a tray of Tommy's Margaritas arriving. We took up residence at a table. We drank Margaritas. And then some more. And after five or six, I felt the need to mix things up a bit. All that lime juice - I'm sure it was the lime juice - began to have a slightly pixelating affect. So I asked the bartender if he could make a Margarita with fresh espresso in place of the lime. The result was a Mexican take on the Espresso Martini."

Comments & Discussion

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Justin Aniello 6d

The agave and tequila go very nicely with the coffee (moka in my case). Agree with Ofek that it is too far on the sweet side and would cut back the agave by at least a third.

Ofek Bet Halahmi 34w

Really nice drink!
I'd cut back just a bit of the agave nectar

Calvin Grant Premium Member 39w

Made with a lightly smokey mezcal. Very nice.

Patrick Oberlin 1y

I didn't have agave syrup or simple, so I substituted Licor 43, but it was too acidic and sharp (might have been the light-roast African beans I had on espresso).

Adding a splash of white creme de cacao improved the texture and the flavor! Still not perfect, though. I'll have to get some agave nectar.

Patrick Oberlin 1y

Finally got some good agave nectar and followed the recipe exactly—much better! The agave is critical to balance the acidity of the espresso and sharpness of the tequila!