Carajillo

• 1 ½ oz Desert Door Aged Texas Sotol
• 1 oz  Licor 43 Liqueur
• 1 ½ oz  Espresso (can substitute cold brew coffee)
• Roasted coffee beans (optional)

Method:

• Combine Oak Aged Sotol, Licor 43 and coffee in a cocktail shaker with ice. Cover and shake until well chilled, about 20 seconds. Strain twice, pouring through a cocktail strainer and a fine wire-mesh strainer, into a rocks glass over a large ice cube. Garnish with coffee beans, if desired.

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