I've been very interested in tequila lately, as well as coffee and coffee cocktails. This challenge presented the opportunity to meet my more recent tequila interests (I've always had an interest in tequila, but it's only in recent years the UK tequila market has really started growing) with one of my favourite summer coffee drinks - a mix of espresso, ginger syrup, and tonic; here replacing the bitterness of the tonic with grapefruit.



 37.50 ml Mr Black Coffee Liqueur
 37.50 ml Reposado Tequila(Vivir)
 25 ml Freshly squeezed grapefruit juice
 12.50 ml Homemade ginger sugar syrup
 2 dashes Orange bitters
 0.75 oz Aquafaba



Add Mr Black, reposado tequila, grapefruit juice, ginger syrup (suggested recipe in final step), orange bitters, and aquafaba to shaker


Reverse shake. Optional: use a circular whisk to increase foam output


Pour into coupe glass


Grate the dark chocolate shavings onto the drink


Express the oils from the orange peel above the drink, then rub around the rim, twist, and place on the side of the glass (it's okay if it falls in!)


Allow to sit for a couple of minutes before drinking

Ginger Syrup

1. Stir together 1 cup of granulated sugar, and 1 cup of boiling water in a pan until the sugar has dissolved
2. Add 1/2 cup of finely chopped, peeled ginger
3. Reduce heat and simmer for 15 minutes
4. Turn off heat and leave to infuse and cool for another half an hour

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