This El Cucaracha recipe is the kind of 80s drink we can get behind

Hayley Dixon, Proximo Australia’s Tequila Specialist, who has been slinging drinks on the bar scene since she was legally able to, practices what she preaches; making simple, seasonal drinks with intention behind every ingredient. “Add correct temperature and attention to dilution and you have yourself a perfect drink,” she says.

El Cucaracha

  • 20 ml Jose Cuervo Tradicional Silver
  • 20 ml dark crème de cacao
  • 10 ml Ancho Reyes
  • 10 ml Branca Menta
  • 20 ml thickened cream
  1. Freeze a coupe glass.
  2. Run chocolate sauce down one side of the glass and return to the freezer.
  3. Shake all ingredients together, then double strain into the garnished, frozen coupe.