Café Chingón Cocktail Recipe

Ingredients:

• 1 ounce LALO Tequila Blanco 
• 2 ounces cold brew concentrate
• ½ ounce agave fig leaf syrup
• 1 ½ ounces light whipped heavy cream
• Garnish with burnt cinnamon bark 

Directions: 

1. In a mixing glass, combine LALO Tequila Blanco, cold brew concentrate, and agave fig leaf syrup.

2. Stir until well mixed.

   Strain into a Nick & Nora glass.
3. Top with lightly whipped heavy cream.
4. Garnish with burnt cinnamon bark, if desired. Makes one serving. 

Agave Fig Leaf Syrup 

Ingredients:

• ½ cup water 
• 1 cup agave nectar 
• 10-12 young fresh fig leaves (dried in the oven until curled) 

Directions: 

1. Dry fig leaves in the oven at 200°F until curled.
2. Combine water and agave nectar in a saucepan over medium heat, stirring until dissolved.
3. Add dried fig leaves and simmer for 10-15 minutes.
4. Cool completely, then strain through a fine mesh sieve or cheesecloth.
5. Bottle and refrigerate.

What is a Café Chingón?