Coffee Liqueur Infusion

Coffee beans (always buy fresh and local!)
Agave Nectar
Tequila Tromba Blanco (200ml)

Empty the Tequila in another container.
Fill ⅓ of the bottle with coffee beans and ¼  of the bottle with agave nectar.
Fill up the rest  bottle with Tequila Tromba Blanco.
Leave to infuse at room temperature from 24 hours to 3 days, or until the beans have sunk down to the bottom of the bottle (the longer you infuse, the tastier and bitter the liqueur will be).
Filtrer the liqueur when pouring out.

How to enjoy:

On the rocks!
Espresso Martini: 0.75 oz Tequila Tromba Blanco, 0.75 oz Tromba Coffee Liqueur, 1 oz coffee, 1 dash of chocolate bitters (optional). Shake all ingredients and strain into Martini glass.
Hot Coco: 1.5 oz Tromba Coffee Liqueur, dark chocolate hot chocolate mix, hot water and sprinkles of cayenne pepper. Mix all ingredients in a cup.

More Recipes

Tromba Sour
Tromba Sour
Añejo Mai Tai
watermelon rose margarita
Watermelon Rose Marg