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"FacebookPinterest\n\nThis isn't the first time we've celebrated the marriage of caffeine and alcohol. In fact, it's not even the first time this month. But Scott Reed, General Manager of Los Feliz in Manhattan, has developed perhaps the best possible use for our unimpeachable cold-brewed coffee recipe. \"It was a nice afternoon outside,\" Reed explains, \"and I couldn't tell if I wanted a cup of coffee or a drink. So I decided to have both.\" His frozen Mexican caf\u00E9 is basically a coffee and tequila milkshake, and it's the perfect way to seize the day\u2014even if you plan on doing very little. The mild sweetness of the blanco tequila gets on beautifully with the nutty richness of the coffee, and the milk and agave sweetener help all that medicine go down. The Mexican Caf\u00E9 is available on the new brunch menu at Los Feliz, or in the comfort of your home if you follow this simple recipe. As with any delicious blend of caffeine and hooch, trying it at home is not a bad idea.\n\nLos Feliz's Frozen Mexican Caf\u00E9\n\n1 48 oz. French press of cold-brewed coffee\n\n 8 oz. Chinaco Blanco tequila\n\n 3-5 oz. raw organic agave nectar\n\n 3-5 oz. whole, 2%, or skim milk\n\nFill an ice cube tray with cold-brewed coffee, and place in freezer until frozen. Place coffee ice cubes in a standard kitchen blender. Add tequila, agave, and milk, and blend until mixture reaches desired texture. Serve discretely in coffee mugs. Or don't."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/drink-this-los-felizs-frozen-mexican-caf>