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Jalisco Espresso

Name: Jalisco Espresso
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 30 ml Espresso coffee (hot); 20 ml Coffee liqueur; 2 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (47)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₂ fl oz	Blanco tequila
1 fl oz	Exprè Caffè Italiano (or freshly made hot Espresso Coffee)
²⁄₃ fl oz	Galliano Espresso Coffee liqueur
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s (optional)

How to make

Glassware

Serve in a Coupe 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 Jalisco Espresso contains 175 calories

Alcohol content:

1.4 standard drinks
18.57% alc./vol. (37.13° proof)
18.9 grams of pure alcohol

History

Adapted from a recipe created in 2005 by Henry Besant and Andres Masso in London and named after the Mexican state where the tequila industry is centred.
Espresso Martini story

More cocktails by Henry Bessant & Andre Masso

Review

A tequila-laced wake-up call.

Patron Silver tequila 375ml - makes 8 cocktails
$24.99 $3.12 per cocktail Patron Silver tequila image

Galliano Espresso 700ml - makes 34.5 cocktails
$17.99 $0.52 per cocktail Galliano Espresso image

$3.64 per cocktail*

Makes a minimum of 8 cocktails.
Shipping and applicable tax calculated at checkout.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Comments & Discussion

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Mark Artis Premium Member 34w

this is really excellent .. better than vodka version

Fernando Yu 4y

Nice drink.. Tequila and Coffee is a match made in heaven!

G. M. Genovese Premium Member 4y

I agree with the preference for blanco in this (yet to try with that). The reposado gets lost/buried... Dry, roasty, perhaps begging for a tiny touch of sweetness to contrast the lovely saline aftertaste... Maybe the dry, salty character is its charm and purpose. But, regardless, the reposado is stifled.

Simon Difford Verified User Premium Member 4y

Agreed! I've changed the recipe above to specify blanco tequila. Many thanks for the feedback.

Michael Watkins 5y

Really lovely variant on an espresso martini but I do think using tequila blanco is preferable to reposado for a more distinctive taste.

View 4 comments and discussion