This cocktail is inspired by the Latin American tradition of spicy, cinnamon-flavored hot chocolate. Though you won't find this cocktail warm by any means, the subtle sweetness of the Mr Black combined with homemade cinnamon simple plays well with the heat of the Ancho Reyes Liqueur and the acidity of the lemon juice, and of course the depth of the Hornitos Black Barrel Añejo, aged in charred oak barrels. Add a pinch of salt and an egg white, and you have a new favorite afternoon cocktail.



 1.25 oz Mr Black Coffee Liqueur
 0.50 oz Ancho Reyes Chile Ancho Liqueur
 1 oz Añejo Tequila(Hornitos Black Barrel )
 0.75 oz Cinnamon Simple
 0.75 oz Lemon Juice
 0.50 pinch Salt (small pinch)
 1 Egg white
 2 sticks Cinnamon
 0.25 tsp Cinnamon (garnish)
 1 Lemon twist



Combine Mr Black, Ancho Reyes, Hornitos Black Barrel Tequila, cinnamon simple, lemon juice, small pinch of salt, and 1 egg white in shaker


Shake vigorously (I used a whip shake using about 4 cubes until I couldn't hear them anymore but depends on cube size.


A dry shake followed by a wet shake or vice versa will also work fine)


Strain (double strain if not using a fine Hawthorn strainer) into a chilled martini glass


Dust top with cinnamon (using cinnamon sticks to create the cross on the top) and garnish with a small lemon twist

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