If you’re planning to stay up to ring in the new year, add this espresso-infused cocktail to the menu.
Ingredients
- 2 cups water
- 3-1/4 cups demerara sugar
- 1 teaspoon vanilla bean paste
- 1 cup coarse ground espresso
- 4 cups filtered or distilled water
- 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.
