| 2 oz · 60 ml | REPOSADO TEQUILA | 40 % |
| ½ oz · 15 ml | COFFEE LIQUEUR | 20 % |
| 1 oz · 30 ml | ESPRESSO | |
| ¼ oz · 8 ml | SIMPLE SYRUP |
1 oz taken as 30 ml in the metric column.
A variant of Espresso Martini.
1 oz taken as 30 ml in the metric column.
| Pre-batch | 3.75 oz mixed with ice, 0.9 oz of it pure alcohol |
|---|---|
| Melt | Shaken: +20 % of the pre-batch, +0.75 oz of water |
| Served | 3.75 + 0.75 = 4.5 oz in the glass |
| Strength | 0.9 ÷ 4.5 = 20.0 % ABV as served |
| Ethanol | 0.9 oz × 29.57 ml × 0.789 g/ml = 21 g · about 147 kcal from the alcohol alone |
FROM ESPRESSO · the alertness molecule
A purine alkaloid that blocks adenosine receptors in the brain, so the tiredness signal never lands. Coffee, tea, cocoa, mate, guarana, kola: all unrelated plants, all evolved caffeine independently as an insecticide. Humans inherited a tolerance for what bugs can't handle.
FROM REPOSADO · from oak barrel aging
Bourbon's fingerprint, extracted from the charred American oak the law requires for aging. Same molecule as the vanilla bean's signature, so a well-aged bourbon legitimately tastes like vanilla. Chemistry, not metaphor. Cognac, aged rum, tequila reposado all extract vanillin from oak too. Different barrels, same molecule.
ALSO IN Old Fashioned · Manhattan · Whiskey Sour · Paper Plane · Boulevardier · Sazerac · Espresso Martini · Mai Tai
Reposado in place of vodka, with barrel vanillin under the espresso's caffeine. Agave sweetness displaces some of the syrup's work.
