A new cocktail for when you absolutely, positively need to Tweet overnight.
Covfefe on the Rocks
By Bill Lau | Potable Pastime
A Potable Pastime original cocktail recipe.
My wife challenged me to take this week’s latest Twitter blow-up and turn it into a drink. It needed to be cold yet a little spicy, and since the Tweet in question was made after midnight, I figured it needed a keep-you-awake component. Alrighty then, challenge accepted!
Keep-you-awake is pretty obvious – coffee liqueur, or why not just KISS (Keep It Simple Stupid) and go with cold-brew coffee? So that’s one component down. (Besides, I rarely play with coffee in cocktails, and as far as I can recall have never had one with cold-brew, just after-dinner hot coffee type drinks. Which are wonderful in their own right, but – cold. Needs to be cold, man.)
So then on to spicy. Not a big fan of cinnamon-hot; my instinct is to go in the chile pepper direction. Now I’d seen Ancho Reyes ancho chile liqueur at the local liquor shop a couple of years ago, and it certainly intrigued (being a chile-head and all), but I’d not been sure what to do with it, and was too busy playing around with Tiki drinks at the time to feel like investing in a bottle. But now…well, I think I have an excuse to run to the store and acquire a bottle!
Right then, back from the liquor store with said liqueur in hand, and some reposado tequila to boot. (Follow my logic here – chile pepper liqueur from Mexico – gee, what should we mix with that? Tequila, duh! Except – something made me consider reposado instead of my usual blanco; the thought of the more rounded and slightly mellower aspect seemed like it would be right at home. ) Oh, and some cold-brew coffee from America’s ubiquitous coffee purveyor, no ice, straight up. Now we’re talkin’!
OK, so ingredients in hand, all I need to do is determine the optimum ratio. I had a starting point in mind, so it seemed like a mere matter of trial and error to home in on the final recipe. And lucky you, Dear Reader, I was prepared to go the distance to that end. So, after exhaustive experimentation (no, really; my brain and palate are both just worn out from all that extensive alchemical experimentation) I’ve arrived at the finish line, ready to share my recipe. (Oh, and I should remind you to bear in mind that I tend to like strongish drinks. Just sayin’.)
I have to say that I really like the Ancho Reyes. It has an awesome ancho chile flavor, with some very nice afterburn. And I do think it integrates beautifully with coffee and tequila. I look forward to playing with it in other drinks in the future.
So without further ado, here’s my original cocktail recipe. I hope you give it a try and enjoy it. Feel free to leave a comment with your thoughts. Cheers!
RECIPE
- 1 & 1/2 oz reposado tequila (I chose Espolón)
- 1 oz Ancho Reyes ancho chile liqueur
- 2 oz cold-brew coffee (plain, unsweetened and undiluted)
- Shake ingredients vigorously with ice for 20-30 seconds.
- Strain into rocks glass filled with ice.
- Garnish with a quarter of a fresh jalapeño or a whole serrano pepper (or a Cheetoh if you’re so inclined!) and serve.
Variation (thanks to reader comments): Sub vodka (Russian, please!) for the tequila.
Disclosure: The author has received no reimbursement or compensation for this article. All brand references and remarks are those of the author alone.
Needs orange liquor and Russian vodka.
LOL
Good one!
You had me at ancho reyes and won me over with reposado. Wish I could be sipping on this at work while watching The James Comey Show in an hour, but it’ll have to wait until tomorrow!
I’m going to try this for the (hopefully soon) next round of hearings. I already have Patron XO Cafe Incendio so I’ll probably sub that for the ancho chile liquour. Double coffee double tequila ! Great recipe !
Fail. This drink should be Vodka, not mexican. I build a wall around such rediculousness.
Noted. Feel free to substitute – but Russian vodka only!
p.s. We’ll get over your wall. LOL