Mezcal Espresso Elixir
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How to make it
1. Chill the Glass
- Place your coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the drink.
2. Combine and Shake
- Add the mezcal, coffee liqueur, fresh espresso, agave syrup, and a tiny pinch of salt into a cocktail shaker.
- Fill the shaker generously with ice cubes.
- Seal tightly and shake vigorously for about 15 seconds until well-chilled and a thick, creamy foam develops.
3. Strain and Serve
- Empty any chilling ice from the coupe glass.
- Double strain the mixture through a fine-mesh strainer into the chilled glass to achieve a smooth texture and retain the thick crema.
- Carefully float three coffee beans on top of the foam in the center and serve immediately.
Garnish
3 whole coffee beans floated on the foam (optionally with a light grating of dark chocolate or nutmeg)
Make it alcohol-free
Replace the mezcal with 45ml of a smoky non-alcoholic agave alternative (such as Fluère Smoked Agave or Clean Co Clean T) and use 25ml of non-alcoholic coffee spirit (such as Lyre's Coffee Originale) instead of coffee liqueur, increasing the espresso by 10ml if needed for depth.
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