In a tin, crack the espresso beans with a muddler 3 times. Note: Some of the granules will make it into the cocktail. They add extra garnish and deepen the flavor.
Add the remaining ingredients and dry-shake for 7 seconds. Add ice and shake for 15 seconds.
Double-strain into a cocktail glass and garnish with the orange.
6 whole espresso beans
2 oz. Milagro Reposado Select Barrel Reserve Tequila
¾ oz. Marie Brizard Crème de Cacao
½ oz. orange juice
½ oz. fresh-squeezed lemon juice
½ tsp. simple syrup
½ orange wheel for garnish
2 oz. Milagro Reposado Select Barrel Reserve Tequila
¾ oz. Marie Brizard Crème de Cacao
½ oz. orange juice
½ oz. fresh-squeezed lemon juice
½ tsp. simple syrup
½ orange wheel for garnish
This article appears in Nov 1-30, 2009.