As smooth as a velvet painting of the King, Kevin Burke makes this milkshake with a housemade coffee ice cream but says any quality store-bought brand will work. Just be sure to adjust the amount of orgeat depending on the sweetness of the ice cream.
¾ cup coffee ice cream
1 ½ oz. whole milk
2 oz. reposado tequila
½ oz. Crème Yvette
¼–¾ oz. orgeat, to taste
Tools: blender
Glass: 10 oz. tulip or goblet
Garnish: freshly ground nutmeg
Combine ingredients in blender and blend until combined. Pour into glass and garnish with freshly grated nutmeg.
Kevin Burke, Colt & Grey, Denver, CO
