Ingredients
| 45ml Patrón XO Café | |
| 15ml Patrón Citrónge orange | |
| 60ml Licor 43 | |
| 30ml espresso coffee | |
| orange zest, to garnish |
Paired with CRISPY BEER-BRAISED PORK BELLY WITH SALSA BORRACHA
Instructions
| 1. | Combine ingredients in a cocktail shaker and shake with ice to chill. |
| 2. | Strain into a martini glass with a few ice cubes and garnish with orange zest. |
Drinks Cecilia Mijangos (Carajillo XO) / Bites Ari Agami (pork belly) / Photography Manja Wachsmuth
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