Oaxaca coffee cocktail

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Cinnamon Club serves up a house twist on the vintage coffee cocktail in Vivek Singh's tempting coffee cocktail recipe, marrying the flavours of tequila and Port and adding agave syrup and orange bitters for a subtle smokiness. Despite its name, the drink doesn't actually contain any coffee – it's referring to the look of the liquid, which goes brown and opaque thanks to the combination of port and egg white.

First published in 2015






  • Boston glass and shaker
  • Hawthorne cocktail strainer
  • Goblet glass


Fill a cocktail shaker up to halfway with ice cubes. Pour in the tequila, Port, egg yolk, agave and orange bitters. Seal with a lid or Boston glass and shake hard for 30 seconds
Use a Hawthorne strainer to hold back the ice and pour the contents into the goblet. Garnish with orange zest and coffee bean and serve immediately
First published in 2015

After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

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