Looking for a new cocktail to try out this weekend? Want to wind down with a fresh new drink? We’ve got you covered. Here’s what you should drink this weekend.

I’ve never been a huge fan of coffee cocktails. For one, I just never usually had coffee liqueur stocked on my bar cart. And, when I went out, they just weren’t the first things on a menu that grabbed my attention. But, particularly after playing around with Mr Black’s Cold Brew Coffee Liqueur, I’ve been hooked on the stuff.

This weekend’s cocktail comes to us from south of the border and blends traditional Mexican spirits with modern-day coffee liqueur for a drink that’s balanced, bracing, and delicious.

The Café Frío is a riff on a cold brew drink that makes use of corn liqueur and Mexican corn whisky. Here’s what you’ll need:

Abasolo Whisky – This traditional corn whisky is reviving a heritage of Mexican distilling and uses Cacahuazintle corn in the distilling process for a smooth, distinct, delightful drinking experience. If you can’t get your hands on a bottle, we’d recommend a bourbon with a high corn content.
Mr Black Coffee Liqueur – By now you should already be familiar with this Australian coffee liqueur brand. It’s perfect for sipping on the rocks and works great in cocktails. In this particular drink, you’ll get lovely sweet coffee notes and a firm backbone.
Nixta Licor de Elote – This is really the only “specialty” ingredient for this cocktail, especially as not a lot of cocktails call for corn liqueur. But, don’t sleep on this authentic Mexican beverage. Grab yourself one of these stunning bottles and enjoy it neat or swap it in for Triple Sec in your next margarita.
Chocolate bitters – While not as essential as Angostura bitters, chocolate bitters are a great addition to your bar cart. Use them in your favorite coffee drinks or add a chocolate punch to your Old Fashioned.

Once you’ve got all your ingredients, combine 1.5 oz. of whisky with .5 oz. each of coffee and corn liqueur. Add 2 dashes of chocolate bitters, stir, and pour over ice in a rocks glass. Garnish with an orange twist. Enjoy!


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