1 oz. Clase Azul añejo tequila
1/2 oz. Pernod
2 oz. 24-hour cold-brewed coffee
Abuelita chocolate shavings
Orange zest
Agave honey

Mix tequila, Pernod and cold-brewed coffee and pour over ice in a traditional coffee mug. Sweeten the drink with a dash of agave honey and top with Abuelita chocolate shavings and orange zest. Garnish with a traditional sugar churro if available.

The mixologists at the luxury hotel Rosewood San Miguel de Allende in central Mexico created this recipe.