Ingredients
For vanilla demerara syrup
2 cups water
3-1/4 cups demerara sugar
1 teaspoon vanilla bean paste
for cold brew espresso
1 cup coarse ground espresso
4 cups filtered or distilled water
For cocktail
1 ounce reposado tequila
3/4 ounce Borghetti Caffe Espresso liqueur
1/4 ounce Licor 43
1 ounce cold brew espresso
1/2 ounce vanilla demerara syrup
1/4 ounce lemon juice
Champagne
Edible gold luster dust or edible glitter
Instructions
To make vanilla demerara syrup: Heat water in medium saucepan over high heat. Add sugar and vanilla bean paste. Stir until sugar is dissolved. Allow to cool, then store in
a sealed container in the refrigerator. The syrup will last for 2 weeks.
To make cold brew espresso: Mix together ground espresso and water in a large container. Let sit at least 12 hours or overnight. Strain through mixture through a coffee filter
and store in the refrigerator. Alternatively, an unsweetened, unflavored store-bought cold brew espresso will work.
To make cocktail: Combine all ingredients except for champagne in a cocktail shaker tin and shake with ice. Strain into either a champagne flute or coupe and top with
champagne. Sprinkle top with dust or glitter.
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