Add all of the ingredients to a shaker filled halfway with ice, and shake for 5 seconds.
Strain into a stemmed Collins glass filled with crushed ice, and garnish with edible green glitter, 3 mint sprigs and 3 chocolate-covered coffee beans.
*Coffee-infused tequila: Combine 1 tsp whole coffee beans and 750 mL blanco tequila. Let sit for 1 hour, then strain out the beans.
**Vanilla simple syrup: Slice 2 vanilla beans down the middle with a paring knife. With a spoon, scrape the vanilla into to a medium pot filled with 4 cups water. Bring to a boil and add 4 cups superfine sugar. Bring to a simmer and stir until the sugar dissolves. Remove from heat and allow to cool to room temperature, then strain out the vanilla bean through a fine-mesh strainer. Keeps in the refrigerator for up to 1 week.