Ditch the Mug for Tequila-Infused Cocktails this #NationalCoffeeDay

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National Coffee Day (9/29) falls on a Saturday this year, which gives you an excuse to spice up your usual routine and extend the day’s celebrations beyond the morning. What could make your daily cup of coffee more enjoyable than a little tequila?

From a hot, hazelnut coffee cocktail to an iced libation combining the flavors of coffee and banana, Tequila CAZADORES has poured out two delicious cocktails to toast to everyone’s favorite caffeinated beverage.



(Hazel) Nuts for Tequila | Crafted by Manny Hinojosa, Global Brand Ambassador, CAZADORES

(Hazel) Nuts for Tequila

1 oz. Tequila CAZADORES Añejo
1 oz. Crème de Cocoa Dark
½ oz. Hazelnut Liquor
Top with Hot Coffee

Method: Combine all ingredients in a mug. Garnish with whipped cream and an orange twist, and top with cocoa powder.


The A-peeling Cold Brew | Created by Carey Gaskin, Bad Hunter Chicago

The A-peeling Cold Brew

1 ½ oz. Coffee-Infused Tequila CAZADORES Blanco*
¾ oz. Bacardi Banana
½ oz. Lemon Juice
½ oz. Cinnamon Lemon Oleo**

*Coffee Infused CAZADORES Blanco: Using spent coffee grounds from one pot, steep coffee grounds with one bottle of CAZADORES for 15-20 minutes. Strain to remove solids.
**Lemon Cinnamon Oleo: Peel 100g (roughly 8-10) lemons saving the lemons for juicing. Add 50g white sugar and 1 teaspoon of ground cinnamon. Mix together. Add lemon peels. Use a muddler to muddle lemon peels to extract oils. Cover and let sit at room temperature for 24 hours. Remove solids. If sugar solids are left, add to medium heat and stir until smooth.

Method: Combine all ingredients in a shaker and pour over ice.


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