Mexican Breakfast Stout feat. Trade Coffee

Thanks to Trade Coffee for sponsoring this episode! Get 30% OFF your first bag of coffee with Trade Coffee when you click here http://bit.ly/tradetheeducatedbarfly

The Mexican Breakfast Stout was created by Myself and Bryan Tetorakis for the Cole's brunch menu. I thought that this sponsorship by Trade would be a great time to use their superior coffee in a cocktail. What was fun about this is I got to personalize the coffee for myself by taking a quiz and setting my preferences. Not much else to say on this one, everything is in the video! Hope you love Trade and the cocktail and I'll see you on another time!

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Barfly Shaking Tin Set (Copper): https://amzn.to/3aFZvUD
Barfly Hawthorne Strainer (Copper): https://amzn.to/2TXGHt6
Barfly Measuring Cup Jigger: https://amzn.to/3cLH5Uj
Libbey Midtown Collins Glass: https://amzn.to/2vU5NkH
Squeeze Bottles: https://amzn.to/3cOOt0X

Here's links to the Spirits We're using:

El Tesoro Reposado Tequila:
https://drizly.sjv.io/c/2011034/64850...

Cointreau:
https://drizly.sjv.io/c/2011034/64850...

Mr. Black Coffee Liqueur:
https://drizly.sjv.io/c/2011034/64850...

Guiness:
https://drizly.sjv.io/c/2011034/64850...

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Here's The Specs:
1.5oz (45ml) Guinness
1.5oz (45ml) Reposado Tequila
.5oz (15ml) Coffee Liqueur
1.5oz (45ml) Cold Brew Concentrate
.75oz (22.5ml) Cinnamon Syrup
Top Cointreau Cream

For Cointreau Cream:
4oz (120ml) Heavy Cream
.5oz (15ml) Cointreau

For Cinnamon Syrup:
1 Cup (8oz or 240ml) Simple Syrup
2 Cinnamon Sticks
Blend in Blender and fine strain cinnamon bits out

For Cold Brew Concentrate
Combine 12oz Ground Coffee added to 7 Cups (1,680ml) water and let sit for 15 hours then strain coffee grounds out.