We haven’t done a brunch drink in a while. To be fair, we haven’t done brunch in a while, but I felt like a bit of pre lunch day drinking, so here we are. I love the whole concept of brunch. You get to sleep in and then enjoy an extra decadent meal complete with drinks. Well, drinks from the approved list. You can’t have a martini or an old-fashioned without raising eyebrows, but a Mimosa or Gordon’s Breakfast Cup or Bellini or French 75? You can have five of those and no one will care. So, let’s add one to our approved brunch drink list as we stand and make the Mexican Breakfast Stout.

This drink was created by Leandro DiMonriva and Bryan Tetorakis for the brunch menu at Cole’s French Dip in LA. to add something coffee forward. Leandro hosts “The Educated Barfly” and if you haven’t checked out his stuff on YouTube, I recommend it highly. This one is definitely coffee heavy and smooth. A bit on the sweet side, but you are about to order “all the things” benedict, so let’s not pretend this is about anything but decadence. 

Grab your tins and pop in 1 1/2 ounces of Guinness Stout. Yep, we are going to shake beer. To that add 1 1/2 ounces of tequila, I went with Kah Añejo, cause that’s what I stock; 1/2 an ounce of coffee liqueur, I chose St. George Nola; 3/4 of an ounce of cinnamon syrup, 2 stabs of Fee Brothers Aztec Chocolate Bitters and 1 1/2 ounces of either cold brew concentrate or a ristretto espresso you pulled a while ago and let chill. Add ice and shake to the beat of “Black Coffee in Bed” by Squeeze. When your tins are well chilled strain into a highball glass over ice. Now, to really set things off. Combine 4 ounces of heavy cream and 1/2 an ounce of Cointreau in a squeeze bottle with an agitator, the spring off your Hawthorne Strainer works well here. Shake it till it just begins to stiffen and then squeeze in a spiral across the top of the drink. That’s right a cointreau whipped cream head, deal with it, then dust with a little cinnamon and serve.

It is a wonderful as expected. Coffee forward and a bit sweet, but lovely. I mean, how does that not work for brunch? This one also has a decent amount of alcohol in it, so you can get hammered during the avocado toast course, if that is your thing. I’d write more, if I were a better person, but it is after brunch now and I must move on to a post-brunch approved drink to get ready for the Sunday afternoon slate of division football games. Besides, you don’t actually expect for me to have something to say, every single day, do you? Yeah, I know. Take it as a blessing that I’m not saying all the things today and stay safe, stay hydrated and stay sane, my friends.