PATRÓN Añejo

Brunch in Baja

Presented by Trip Cobb

A sweet and modern cocktail to help you escape from the typical brunch fare.

Difficulty: Intermediate
Glass: Coupe
Ice: Served up
Occasion: Brunch
Garnish: None

Recipe Ingredients

Servings 1
1 oz Patrón Añejo
.75 oz Citrónge Orange Liqueur
.75 oz Heavy cream
.5 oz Frangelico liqueur
.5 oz Agave syrup
.5 oz Egg whites
2 dashes Mole bitters

Unless noted, drinks should be made one at a time.

How to Make

  1. Combine all ingredients into a cocktail shaker without ice.
  2. Dry shake (without ice) vigorously to emulsify egg white.
  3. Add ice and shake to chill.
  4. Double strain into coupe rimmed with cinnamon and tamarind salt.

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