Tequila and espresso is a natural combination, and the addition of cinnamon syrup and spicy chocolate bitters elevates it to something we’d image the Aztecs would enjoy. Amaro is a surprising addition, but it really works – up against the supremely bitter espresso, the sweet, herbal notes come through loud and clear.
The recipe comes from Fred Yarm of Loyal Nine in Cambridge, Massachusetts. Yarm cautions that the drink may not be sweet enough, depending on the acidity of the espresso you use; he recommends tasting the mix with a straw and adding small increments of simple syrup until the flavor is just right.
Yarm uses Averna for the amaro, but any medium-bodied style will do.
Shake all ingredients with ice, and strain into a chilled cocktail or coupe glass. Garnish with a few coffee beans arranged in a cute pattern.