Prepare the espresso: Pull a fresh shot of espresso and allow it to cool slightly so it won’t dilute the cocktail excessively.
Combine ingredients: Add the Agua del Sol Espadín, Licor 43, Montenegro, agave syrup, and espresso into a shaker filled with ice.
Shake: Shake vigorously for about 10–12 seconds to chill and lightly froth the espresso.
Strain: Double strain into a Nick & Nora glass to remove any ice shards or coffee grounds.
Garnish: Express the oils from a strip of canela zest (or lightly toast a bit of cinnamon zest) over the drink, then discard or rest it on the rim for aroma.

Ingredients:
1.5 oz Agua del Sol Espadín mezcal
0.75 oz freshly pulled espresso
0.75 oz Licor 43
0.25 oz Amaro Montenegro
0.25 oz agave syrup
Canela zest (for garnish)

Designed by Fernando Betancourt