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Cookie Butter Espresso Martini

Cookie Butter Espresso Martini

Añejo Blanco Reposado

Have your dessert and drink it too with this cookie-forward cocktail.

Ingredients:
1.0 OZ818 Tequila Reposado
0.75 OZCoffee Liqueur (Mr. Black)
1.5 OZ Coffee or Chilled Espresso
0.75 OZ Hazelnut Liqueur (Frangelico)
1 TSP Cookie Butter, melted, plus more for garnish
2-3 Speculoos Cookies (garnish)

Prep:
(1) Grind up cookies into a crumbly dust and rim the edge of a martini glass with a thin layer of (unmelted) cookie butter. Roll the edge of the glass in the ground cookies and set aside in the freezer to chill.
(2) Combine all remaining ingredients in a shaker tin with plenty of ice. Shake ferociously until the outside of the tin is frosty cold.
(3) Strain and serve into chilled rimmed glass. Enjoy with more cookies.

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Ingredients:
1.5 OZ - 818 Tequila Blanco
2.0 OZ - Crème de Cacao
1.0 OZ - Pistachio Milk (plus extra for frothing)

Prep:
(1) In a cocktail shaker with ice, combine all ingredients and shake until frosty.
(2) Strain into a rocks glass with a large ice cube.
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Ingredients:
2.0 OZ - 818 Tequila Reposado
1.25 OZ - Chilled Espresso
0.75 OZ - Coffee Liqueur

Prep:
(1) In a cocktail shaker with ice, combine all ingredients.
(2) Shake vigorously until the outside is frosty cold.
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Añejo Blanco Reposado

Ingredients:
4.0 OZ - 818 Tequila Reposado
1.0 OZ - Lemon Juice
1.0 OZ - Maillard Liqueur

Prep:
(1) Combine all ingredients in a pot on the stovetop and simmer until fragrant.
(2) Remove cinnamon sticks and pour into heat safe mugs.
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