Occam’s Razor
Fresh-brewed coffee bolsters the buzz in this tequila-spiked brunch beauty.

3/4 oz. reposado or añejo tequila
1 shot fresh espresso or 3/4 oz. cold brew coffee
3/4 oz. heavy cream or half-and-half
3/4 oz. white crème de cacao
2 dashes chili tincture
Tools: shaker, strainer, fine strainer
Glass: cocktail
Garnish: mint leaf

Combine ingredients and shake with ice until chilled, at least 10 seconds. Double-strain into a chilled glass; slap a mint leaf between your hands to release the aromatic oils, use as garnish.

Chili tincture: Fill a small jar with stemmed hot chili peppers (habaneros, jalapeños or Thai chiles work well) and cover with grain alcohol or high-proof vodka. Let soak for 3 days; strain.

David Buehrer and Bobby Heugel, Greenway Coffee Co./Anvil Bar & Refuge, Houston

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