Cabrón de Jalisco
Cabrón de Jalisco is a coffee, sweet and creamy cocktail made with Liqueur and Tequila, with high flavor complexity.
Ingredients
- 45 ml coffee liqueur (recommended: Cabra Lab)
- 45 ml dulce de leche liqueur
- 22.5 ml añejo tequila
- Ice
- Nutmeg
Method
- In a shaker, combine the coffee liqueur, dulce de leche liqueur, and añejo tequila.
- Fill with ice and shake until chilled.
- Dump the ice and dry shake, without ice.
- Strain into a dessert glass over ice.
- Grate nutmeg on top.
FAQ
What is in a Cabrón de Jalisco?
A Cabrón de Jalisco is made with 45 ml coffee liqueur (recommended: Cabra Lab), 45 ml dulce de leche liqueur, 22.5 ml añejo tequila, Ice and Nutmeg.
When should you serve a Cabrón de Jalisco?
A Cabrón de Jalisco fits dessert.
What is the bartender tip for a Cabrón de Jalisco?
A Jalisco dessert: coffee and dulce de leche split the body; añejo puts wood underneath. Cabra Lab is the liqueur in the video; another real-coffee liqueur covers it. Any dulce de leche liqueur covers it; condensed milk does not. Añejo, not blanco — blanco tastes raw against the sweet. The video reverses the usual order: shake with ice, discard the ice, then dry shake, so the foam comes without diluting again. The dessert glass is served over ice, and the nutmeg is grated to order. It is not the Espresso Martini (vodka and espresso, up), the White Russian (cream on top), or the Revolver (whisky and coffee, no dulce de leche).