Prepare the espresso: Pull a fresh shot of espresso and allow it to cool slightly so it won’t dilute the cocktail excessively.
Combine ingredients: Add the Agua del Sol Espadín, Licor 43, Montenegro, agave syrup, and espresso into a shaker filled with ice.
Shake: Shake vigorously for about 10–12 seconds to chill and lightly froth the espresso.
Strain: Double strain into a Nick & Nora glass to remove any ice shards or coffee grounds.
Garnish: Gently place whole coffee beans on the foam or grate a cinnamon stick over the drink.

Ingredients:
1.5 oz Agua del Sol Espadín mezcal
0.75 oz freshly pulled espresso
0.75 oz Licor 43
0.25 oz Amaro Montenegro
0.25 oz agave syrup
Whole coffee beans or cinnamon stick zest (for garnish)

Designed by Fernando Betancourt