This coffee cocktail combines an African coffee with the smokiness of tequila and the earthiness of Cynar to delicious results.
1 1/2 oz. reposado tequila
1/2 oz. simple syrup (1:1)
1/2 oz. Cynar
1 oz. cold-brew coffee (Langston uses an Ethiopian Harrar)
1 fresh egg white (pasteurized if you like)
Tools: shaker, strainer
Garnish: 2 dashes Bittermens Xocolatl Mole Bitters
Combine ingredients in a shaker with ice, shake vigorously and strain into a chilled glass. Top with bitters.
Chris Langston for 1022 South, Tacoma, Washington