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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