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Ingredients
  • 1 ½ ounces reposado tequila, preferably Cascahuín
  • 1 ounce cold-brew concentrate (see Editor’s Note)
  • ¾ ounce Licor 43
  • ¼ ounce coffee liqueur, preferably Kahlúa
  • 3 drops saline solution (1:4, salt to water)
  • Garnish: orange peel, expressed and discarded
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