At the 2013 Manhattan Cocktail Classic, Saveur magazine hosted an event called Mandarine Napoleons double buzz; coffee and cocktails They made three cocktails combining the brandy liqueur with cold brewed coffee.
This is my favourite of the three and possibly my favourite margarita variation.
I used the Rwandan cold brew from Gordon street coffee in Glasgow because they roast their own beans every week but cold brewed coffee is easy to make at home. The tarragon agave was also a simple cold infusion.
3/4oz Mandarine Napoleon
3/4oz Cold-brewed Coffee
3/4oz Tarragon infused agave syrup
3/4oz fresh lime juice
Fresh tarragon leaves garnish
Add everything but the garnish to an ice-filled shaker and shake vigorously. Strain into a rocks glass over a large chunk of ice and garnish with fresh tarragon leaves.