Coffee and citrus play incredibly well together, so do citrus and pineapple and so does pineapple and coffee. So I decided to combine all these flavours and add a note of coconut since that plays incredibly well with the lime and pineapple too. This is also slightly lower ABV than a regular margarita which makes it a great daytime drink.

 

COCKTAIL INGREDIENTS

• 135 ml Anejo Tequila

• 45 ml Mezcal

• 90 ml Coffee Liqueur

• 90 ml Triple Sec

• 30-45 ml Simple Syrup

• 90 ml Pineapple Juice

• 90 ml Lime Juice

• 90 ml Coconut Water

• 15 ml 20% Saline Solution

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MILK WASH INGREDIENTS

• 16g Milk Powder

• 4g Coconut Milk Powder

• 160ml Hot Water

 

METHOD

Coconut milk isn’t great for milk washing due to its protein content. Powdered coconut milk creates curds much better and we’ll add just a little to give a hint of coconut. Add the milk and coconut milk powders to the hot water and stir to combine.

 

In a separate container mix the cocktail ingredients. One can easily make it without the Mezcal, simply add an extra 45 ml Tequila.

 

Pour the cocktail mixture over the milk and stir to combine, you should immediately start seeing curds forming. Leave it to rest for about 20 minutes.

 

Once the curds have clearly formed begin pouring the mixture through a coffee filter, or a sieve lined with cheesecloth or even some paper towels. Let the cocktail pour through the coffee filter and when you see it running clear, swap to a fresh receptacle and pour the first cloudy portion back into the top of the filter. It can take up to several hours for this to complete.

 

Refrigerate the cocktail and it should be shelf stable for several months.