Cocktail & Other Recipes By Spirit Tequila & Mezcal Cocktails

Broadway Joe

Tim Nusog

For football season, we had a bartender from each NFL team's hometown provide the perfect cocktail to represent their team.

“The perennial losing ways of the New York Jets have inspired me to create a cocktail around the last time they were actually winners,” says bartender Cody Goldstein of Mathews in Jersey City, N.J. “The Broadway Joe era was both flamboyant and fabulous. I combined joe (coffee) flavors with herbaceous mint and alpine herbs to wake the team up along with coconut cream rum because they are always on vacation come playoff time.”


  • 2 oz Coffee-infused Espolón blanco tequila*
  • 3/4 oz Brinley Gold Shipwreck coconut rum cream
  • 1/2 oz Dolin Génépy des Alpes liqueur
  • 1/2 oz Freshly Squeezed Lime Juice
  • 1/4 oz Vanilla simple syrup**
  • Garnish: Edible green glitter
  • Garnish: 3 mint sprigs
  • Garnish: 3 chocolate-covered coffee beans


  1. Add all of the ingredients to a shaker filled halfway with ice, and shake for 5 seconds.

  2. 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.

  3. *Coffee-infused tequila: Combine 1 tsp whole coffee beans and 750 mL blanco tequila. Let sit for 1 hour, then strain out the beans.

  4. **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.