Mistic Chocklic – Tequila Blanco Coffee Citrus Cocktail
A spirited mix of tequila blanco, Kahlua, and fresh orange juice, the Mistic Chocklic bridges bold coffee richness with bright citrus. A smooth, eye-catching cocktail that surprises first-time tasters and rewards repeat pours.
What is the Mistic Chocklic?
This inventive tequila blanco cocktail combines the deep roast of Kahlua with the tang of orange juice for a flavor that’s part dessert, part sunshine. It’s smooth, lightly sweet, and perfect for curious palates.
Background
Created as a playful “coffee meets citrus” experiment, the drink riffs on Mexico’s two icons — tequila and Kahlua — proving they can coexist in one refreshing glass.
What You’ll Need
Ingredients
- Tequila Blanco – crisp agave base that anchors the sweetness.
- Kahlua – rich coffee liqueur adding depth and aroma.
- Orange Juice – bright citrus lift that keeps the mix lively.
Equipment
- Shaker
- Strainer
- Whiskey sour glass
- Jigger & bar spoon
Why You’ll Love It
The contrast of roasted coffee and zesty orange delivers a flavor you don’t expect but instantly crave. It’s smooth yet refreshing — like an Espresso Martini that spent the afternoon in the tropics.
Variations & Twists
- Swap Kahlua for Mr. Black for a drier, stronger coffee punch.
- Add a splash of soda for a lighter spritz.
- Try grapefruit juice instead of orange for a sharper edge.
Helpful Tips
- Always shake with plenty of ice to blend the dense liqueur and juice.
- Garnish with an orange twist or dust of cocoa for aroma contrast.
- Serve immediately — this one loses its sparkle if it sits.
Mistic Chocklic Recipe
Type of Glass
Whiskey Sour Glass
Ingredients
- 1 1/2 oz.
- 3/4 oz.
- 1 oz.
Directions
- Add Tequila Blanco, Kahlua, and orange juice to a shaker with ice.
- Shake briefly to chill and blend.
- Strain into a whiskey sour glass over fresh ice.
- Garnish with an orange twist (optional).
Bright, bittersweet, and just a little mysterious — the Mistic Chocklic proves coffee and citrus can share the same glass beautifully.
