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Mexican Jumping Bean

The lovechild of Dick Bradsell's Espresso Martini and Tommy's Margarita
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Patrick Oberlin’s Avatar Patrick Oberlin
24th August at 23:34
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.
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Patrick Oberlin’s Avatar Patrick Oberlin
2nd September at 22:57
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!
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Michelle Bell’s Avatar Michelle Bell
1st April 2024 at 22:06
The texture is a bit thinner for me. I added ¼ oz Crème de Cacao to the mix. It came out nice.
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