Coffee meets Tequila, in a refreshing Coffee Margarita!

Coffee is greatly suited to alcohol - and the cocktails that prove it are not few. What happens if we marry coffee with one of the most famous Mexican drinks? Coffee Margarita is born!

Although it is now served in any bar throughout the world, Margarita has its roots in the dark era of prohibition, in which US consumption of alcohol was banned. Thus, the bars of the cities along the border line with Mexico were forced to change a popular cocktail, Daisy, replacing the brandy with an smuggled Mexican Tequila. That's how Margarita was born, the Mexican version of Daisy!

In the years gone by, Margarita has become one of the most popular summer (and not only) cocktails, to the point where the characteristic glass in which it is served is now called "Margarita Glass". Over time, Margarita's variants, such as Margarita Strawberry, one of the most popular "female" cocktails, and Frozen Margarita, associated with carefree and summer moods, have naturally been created. An interesting variation of Margarita is Coffee Margarita!

The combination of tequila and coffee may sound strange to someone who has not tasted it, but they are tastes that fit well and are also combined in many cocktails. The coffee liqueur used emphasizes the notes of coffee while the addition of Amaretto gives an earth tone that balances the result. The result is refreshing, refreshing and perfectly fit in spring or summer afternoons - even evenings!

What do you need for a  Coffee Margarita?

4 cinnamon sticks

400 ml espresso

60 ml Kalhua

60 ml Tequila

10 ml Amaretto

100 gr crushed ice

Crystal Sugar

Crumbled cinnamon, for serving

How is Coffee Margarita prepared?

• Roast the sticks of cinnamon until they release their fragrances. Put each one in a glass for Margarita
• Put all the ingredients, except for sugar and cinnamon, into a blender and beat well
• Prepare the glasses, passing their wreath with sugar, as you would do with salt in a regular Margarita
• Divide the mixture into the glasses and garnish with some cinnamon

Tips for a sucessful Coffee Margarita

• We can omit Kalhua and use a little more coffee if we want a more "clear" flavor
• For more delicacy, but also for more "elegant" serving, we do not use grated cinnamon, but rub with a grater a stick, while serving
• The espresso used has to be sweet and aromatic, ideally 100% Arabica, to roll out aromas that will be pleasantly blended with alcohol. Blends such as Hausbrandt Gourmet Colombus or Lavazza Tierra will take off the tasty effect.
• Do not add sugar to the blender because it will spoil the drink's balance. Grated sugar at the edge of the glass is enough to break any bitterness.
• An aged tequila, such as Patron Reposado, best suits the taste of coffee
• You can also use other types of coffee, but the espresso is clearly "denser" tasty, and adds to our drink a delightful foam. If you do not want to use espresso, we can try Cold Brew with a completely different and "weaker" effect.

There are some afternoons, after work, that while we want as much as a coffee, at the same time we wish to have  a drink as well. With Coffee Margarita, we can marry these two pleasures in one - as long as we have good company to share it!