Under the Shadow of the Mesa

Swinging saloon doors lead to chile-spiced, smoky flavors at this Santa Fe-inspired eatery, West of Pecos. Snuggle down in an intimate, oversized booth admiring the snakeskin-clad Saddle Room while you await your Texpresso-tini.

The Texpresso-tini combines Tequila Dahlia, cold brew, and Cafe de Olla, wetting the palette with rich vanilla agave notes, a subtle bitterness, and hints of roasted cinnamon.

Ingredients

1.5 oz. Tequila Dahlia

1 oz. Cold Brew

.5 oz. Mr. Black Coffee

.5 oz. Cafe de Olla Syrup

Method

Add all ingredients to a cocktail shaker filled with ice.

Shake vigorously for 8-10 seconds.

Double strain the cocktail into a coupe.

Garnish with an espresso bean.

Enjoy!