Academia Patrón has been working tirelessly to create a robust and inventive coffee program to educate and inspire bartenders and baristas alike when it comes to drink creation. With the spirit of the brewed pick-me-up in mind, we reached out to our brand ambassadors to find out how they are using or seeing coffee cocktails gain traction in their markets.

While the popularity of the Espresso Martini continues to rise, the team has put their individual spin on the recipe to showcase how a change in spirit can amplify the popularized flavors of this iconic cocktail. In this blog you’ll see some familiar favorites, as well as some inventive mixes that’ll have you questioning everything you thought you knew about mixing with coffee, and hopefully feeling inspired to try something new.


Check out the Patrón Brand Ambassadors’ favorite coffee cocktails below!

Krystal’s Patrón Silver Espresso Martini
With the rise in popularity in Espresso Martinis, it makes you wonder just how many ways you can enjoy the classic drink. I’ve been playing around with expressions of Patrón, and Silver has been my favorite.

Recipe:

2oz Patrón Silver Tequila

.5oz Coffee liqueur

1oz Espresso, freshly brewed (or cold brew concentrate)

.5oz Simple syrup

Method:

Add all ingredients to a shaker tin filled with ice, and shake until well chilled. Double strain into a chilled coupe glass, and garnish with 2 – 3 coffee beans set atop the foam.

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Patrón Añejo Iced Caramel Macchiato
With summer on the horizon here in Atlanta, we have been swapping out the hot beverages with their iced counterparts. Adding some Patrón Añejo and ice to your macchiato brightens up my day, and now yours!

Recipe:

2oz Patrón Añejo Tequila

.5oz Vanilla syrup

.25oz Almond milk

1 Double shot of espresso

.5oz Caramel syrup

Method:

Add all ingredients to a shaker tin filled with ice, and shake until well chilled. Strain over new ice in a collins glass. For an added depth of flavor, line the inside of your glass with a touch of caramel syrup.

Coffee and Patrón are made for each other. Simply swapping out your regular espresso martini recipe for one that includes Patrón Reposado or Añejo adds a lot more depth and intrigue than one typically made with vodka. The flavor notes from aged Patrón play well with coffee. Coffee comes with a lot of flavors, is quite bold, and Patrón’s usage of five different barrels to age tequila offers a perfect complement to its boldness and integrates seamlessly.

Pasilla Later

This is a take on the traditional Espresso Martini with some spicy heat and chocolate notes. It’s a fantastic flavor combination that works well with the aged and mellow flavor profile of Patrón Añejo.

Recipe:

1.5oz Patrón Añejo Tequila

1oz Espresso

.75oz Pasilla chocolate syrup

Method:

Add ingredients to a shaker tin filled with ice, and shake until well chilled. Strain into a chilled couple glass and garnish with three coffee beans or stenciled design with a coffee spritz.

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Paloma Latte

Grapefruit and coffee may sound like an odd pairing, but they work well together. This recipe is a perfect option for a warm sunny afternoon if you are seeking a slight pick-me-up. Patrón Reposado Palomas are usually my go-to and combining the espresso really makes it pop. I enjoy this because it’s a great break from the more dessert-minded coffee cocktails and is actually lighter and almost spritz-like.

Recipe:

1.5oz Patrón Reposado Tequila

1oz Grapefruit juice

.75oz Espresso syrup**

.25oz Lemon juice

3oz Sparkling water

Method:

Add all ingredients except sparkling water into a shaker tin filled with ice and shake until well chilled. Strain into a collins glass filled with ice, top with sparkling water, and garnish with half a grapefruit wheel.

To make Pasilla Chocolate Syrup*

What You’ll Need:

225g Semi-Sweet Chocolate Chips

50g Dark Chocolate Chips

200g Whole Milk

50g Dried Pasilla peppers (stems and seeds removed)

Soak Pasilla peppers in hot water for 1 hour to re-hydrate.

In a double boiler, add milk on medium heat to bring to temp for about 5 minutes.

Add in the chocolate chips and stir until well combined and the syrup achieved a smooth consistency.

In a blender, combine chocolate syrup and pasilla peppers and blender on high for 30 seconds.

Strain out the solids, and refrigerate.

To make espresso syrup**
What You’ll Need:

Espresso

Granulated White Sugar

Combine equal parts hot espresso and granulated white sugar, stir until incorporated. Refrigerate when not in use.

I like bringing an unexpected dessert element to my coffee cocktails! Using coffee and tequila in familiar favorites is a great way to draw attention to a cocktail, then you get to see the excitement in your friends, family or patrons after the first sip.

Coffee Colada

My take on a Piña Colada uses a coffee-infused Patrón Silver which I think amplifies the vegetal and black pepper notes and makes for a good backbone to the savory and sweet ingredients that follow.

Recipe:

1.5oz Coffee-infused Patrón Silver

.75oz Blackstrap rum

.25oz Orange liqueur

.5oz Coffee liqueur

1.25oz Coconut syrup

1oz Coconut milk (for float)

Pedro Ximenez Sherry (for float)

Method:

Combine all ingredients except for coconut milk and sherry into a shaker tin filled with ice and shake until well chilled. Strain over crushed ice in a footed cocktail glass, floating coconut milk and sherry on top. To finish, garnish with coffee beans and a slice of orange.

To Make Coffee-Infused Patrón Silver*

What You’ll Need:

1c Coffee beans

2T Vanilla extract

Simple syrup (to taste)

Method:

Muddle coffee beans, vanilla extract, and simple syrup to taste into Patrón silver tequila. Let sit for 24 hours and strain out solids.

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Mexican Affogato

For me, nothing sets off a great meal like a simple affogato, so marrying the idea with a play on the Espresso Martini makes it that much more exciting.

Recipe:

2oz Patrón Reposado

.5oz Crème de cocoa

1oz Chilled espresso

.5oz Simple syrup

1 scoop Vanilla ice cream (reserved)

Method:

Add all ingredients except for ice cream to a shaker tin filled with ice and shake until well chilled. Strain into a martini glass and finish with ice cream. Best enjoyed with a spoon!

With my time in Patrón Perfectionists, I’ve found many ways of incorporating tea into my cocktails, so coffee falls into that category of exploration. I love what the subtleties of roast and technique can provide making for a unique flavor profile.

Banana Nut Old Fashioned

I’m always looking for an awesome expression of a spirit-forward tequila cocktail, as well as a great way to experiment with bitterness and sweetness. Adjustments can be made with a cold brew to add more coffee notes and allow for a drier cocktail, or you can adjust the walnut simple syrup to create a sweeter cocktail.

Recipe:

2oz Patrón Extra Añejo

.25oz Banana liqueur

.50oz Cold brew coffee

1 tsp. Walnut simple syrup

3 dashes Walnut bitters

Method:

Add all ingredients to a mixing glass filled with ice and stir until well chilled. Strain over a large cube in an old-fashioned glass and garnish with a dehydrated banana chip.

For further depth of flavor, use a smoking contraption to smoke the finished cocktail.

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Piña Colada Variation- Original Recipe by Sweet Liberty

One of my favorite pairings for coffee comes from the inclusion of tropical flavors. Coffee loves pineapple and coconut, so what better way to bring it to life than with a Piña Colada? I find this recipe to be unique because it uses roasted coffee beans in place of brewed coffee.

Recipe:

.50oz Patrón Sherry Cask Aged Añejo

.50oz Bacardi Coconut

.50oz Bacardi Cuatro

1oz Fresh pineapple juice

2 Pineapple chunks

3oz Coconut cream

3 Jamaican coffee beans

Pedro Ximenez Sherry (for float)

Method:

Add all ingredients to a blender packed with ice and blend until smooth. Strain into a footed cocktail glass, and add a float of Pedro Ximenez sherry. To garnish, add mint, a cherry, and a cocktail umbrella.

I love the way the bitterness of espresso plays so well with the earthiness and vegetal notes of our tequilas. I also like the creativity that comes with pairing Patrón with coffee! I think it’s important as a coffee drinker to figure out what type of coffee drink you are in the mood for. I love bitter and strong drinks with hints of citrus, which you’ll see through some of my favorite recipes.

Roland’s Patrón Espresso Martini

I love the way the additions of sea salt and bitters add a clean mouthfeel so that every time I take a sip it tastes like the first.

Recipe:

1.5oz Patrón Reposado

1.5oz Espresso

.25oz Agave nectar

Pinch of sea salt

2 dashes Old fashioned spiced bitters

Method:

Add all ingredients into a shaker tin filled with ice and shake until well chilled. Strain into a chilled martini glass and garnish with two coffee beans atop the foam.

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Patrón Espresso Old Fashioned

I’m all about my nightcap, and this drink serves that purpose. It has all my post-meal, post-hang staples in it which makes it delicious and comforting all at the same time.

Recipe:

1.5oz Patrón Extra Añejo

1.5oz Espresso

.50oz Falernum

.25oz Tawny Port

2 dashes Orange bitters

Method:

Add all ingredients into a mixing glass filled with ice and stir until well chilled. Strain over a large cube in an old-fashioned glass and garnish with the peel of an orange.

My top two favorite coffee cocktails are Espresso Martinis and Carajillos. Either modified with a little Patrón are infinitely tastier!

Carissa’s Espresso Martini

The reason I love this modification to an Espresso Martini is that the oak and vanilla notes that are present in the barrel rested Patrón Reposado help to highlight the vanilla agave and cut the bitter notes of the espresso. It also offers an alternative to the incredibly popular cocktail without compromising the flavor.

Recipe:

1.5oz Patrón Reposado

1oz Coffee liqueur

1oz Cold brew coffee

.5oz Vanilla agave syrup

Method:

Add all ingredients to a mixing tin and shake until well chilled. Strain into a chilled coupe glass and garnish with three coffee beans atop the foam.

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Carajillo

Around the world, many cultures have names for a coffee drink with the addition of liqueur. In Italy, it’s called a Caffè Corretto (translating to coffee being corrected with liqueur). In Spain it’s known as a Carajillo, and includes the addition of a vanilla-forward liqueur. In Latin and South American countries, the combination of tequila, mezcal, brandy, and rum is very common as well. I found that the addition of Patrón Extra Añejo brought a nice dynamic to the bittersweet cocktail with a bit of rich and naturally sweet notes.

Recipe:

1oz Patrón Extra Añejo

1oz Spanish vanilla liqueur

1.5oz Espresso

Method:

Add all ingredients to a shaker tin filled with ice and shake until well chilled. Strain over new ice in a cocktail glass and garnish with an expressed twist of orange.