As part of our cornerstone series on how to pair mezcal, Tess Rose explores the delights of the groundbreaking new coffee liqueur from Paranubues.
Spring has sprung, and it is the height of brunch season. Along with mimosa and bloody mary variations, tasty coffee beverages always have a spot in a good brunch spread. Brunch drinks need to be versatile in order to compliment a wide variety of flavors. They also ought to be refreshing and satisfying, without too much alcohol, because brunch is a lingering meal, where people are likely to indulge in more than one drink. This highball hits all the marks, with rich coffee flavor, spiced earthiness for complexity, and a light and bubbly texture that keeps everything fresh.
Paranubes Coffee liqueur is a celebration of Oaxaca
Formulated by the insanely talented Kami Kenna, Paranubes Café De Olla is a celebration of Oaxacan ingredients and tradition, a first-of-its-kind coffee liqueur with sweet, spicy, and herbal undertones. It’s a dream come true for those who love traditional cafe de olla, but also identify primarily as cold brew or iced coffee drinkers, and don’t want sugar to be the main flavor of their coffee. It is made from Oaxacan ingredients and starts with a base of Paranubes Rum, layered with cold brew and infused with ingredients including vanilla, cinnamon, and/or avocado leaf, rosita de cacao, sarsaparilla and cacao husk depending on if the batch is destined for Europe or USA. It is tasty as a standalone over ice, mixed into simple drinks that allow the built in layers of flavor to come through, or as a more nuanced and Mexican-flavored coffee liqueur to replace other coffee liqueurs in cocktails (looking at you Carajillo). Cafe de Olla recently launched in Europe and will be landing in the USA Summer of 2025.
Why to pair a Paranubes Café de Olla cocktail with brunch
Brunch is all about options; it’s the meal where pretty much anything goes–from sweet french toast and savory egg dishes, to hearty burgers or spicy shrimp and grits. This simple cocktail recipe featuring Paranubes Café De Olla has all the hallmarks of a stealthily ideal pairing for this kind of variation: it’s cold, slightly sweet, and bubbly. These elements will accommodate all kinds of flavors in the accompanying dishes–from savory and sweet to rich and spicy. The low ABV is especially nice for those who like spicy food, and/or those who like to take their time at the brunch table and have a few drinks. It’s also a breeze to mix up, making it an easy option for impressive entertaining; because the complexity and layers of flavor are worked into the product, simple tweaks make it shine.
Paranubes Café De Olla & Tonic recipe
Play around with the ratio to find your perfect balance. To perfect this Café de Olla cocktail, be sure to source a high quality tonic that you enjoy–consider brands like Q Tonic and Fever Tree as a starting point. Put a signature spin on this drink by making fancy ice, like cold brew or citrus-infused ice cubes.
Ingredients
1 part Paranubes Cafe De Olla
2 parts tonic water
Method
Combine over ice and stir. Repeat as necessary throughout brunch.
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