espresso mexicano martini

2 oz Tequila

1 ounce Espresso (freshly pulled, slightly cooled)
1/2 oz Averna
1/2 oz Cinnamon Syrup
1/4 ounce Simple Syrup (to taste)
1 dash Bittermens Mole Bitters

Shake with ice, strain into a cocktail coupe, and garnish with three espresso beans in a triangle. Note: simple syrup may need to be upped due to varying amounts of acidity in the espresso.Yesterday, I was perusing the internet when I came across a reference on the CocktailParty app for a drink that I used to make at Loyal Nine in Cambridge circa 2016-17 that ended up in an article and recipe card in Punch. The article entitled "The Espresso Martini Is Back" published in January 2018 mentioned a variety of riffs on Dick Bradsell's creation including my tequila-based one that they featured in this recipe post. In regards to "proof that not all Vodka Espressos are made with vodka," I commented, "If a ticket came in for an Espresso Martini at my last restaurant, I would find the guest and ask them if a Mexican-inspired one with tequila and cinnamon was alright instead of a classic vodka one. This generally got not only a nod of approval, but the ticket frequently jumped from one to two or three drinks." The picture above is not from that article (and I never took a photo of the drink) but from a 2015 Eater Boston article taken by Rachel Blumenthal at Loyal Nine.