2 oz Añejo Tequila (Cimarron Reposado)
1/2 oz Cynar
1/2 oz Kahlua Coffee Liqueur
3 dash Mole Bitters (Angostura Cocoa)
Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx8kTUSHGjCrev-FehZwVmAVl1oHRo5KnWFkZpwYyPBV9lNSAJkA1teVKsmQM18Tc5Eqtjph6RGBJwUOAQdt9b2MBhuPdRajgBDIbn954frTSH3iJ2XUpwhWpAifod2oQWZRnHBnY31dDsGPVx8aBEFALruVDaKacBdWOwL-yIHjGyJY5xvHEpDLipg/s320/sissygun7126.jpg)
Two Thursdays ago, I returned to the
ShakeStir site's recipe database and found the Sissy Gun by Brian Means circa 2017 at the Pacific Cocktail Haven in San Francisco. With a spirit plus Cynar and a coffee liqueur, it reminded me of the
Lake Union and
Fair Trade but with an aged tequila. In the glass, the Sissy Gun donated an orange and vegetal bouquet to the nose. Next, caramel and roast notes on the sip entered into tequila, herbal, and coffee flavors on the swallow with a chocolate and vegetal finish.
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