It’s not every day that tequila and coffee meet, but this coffee margarita is a real treat! It’s tequila, lime juice, and coffee liqueur mixed together with our two-ingredient homemade coffee simple syrup. It’s refreshingly smooth, and it’s ready in about 5 minutes!
This coffee margarita really is the best of both worlds, and getting it there took a bit of testing. When I first started playing with the idea, I knew I wanted it to taste like a true margarita—bright lime, clean tequila, and that familiar sweet-tart balance—with coffee as a supporting note, not the star of an espresso-style cocktail made with tequila.
I tested three versions, keeping the tequila and fresh lime juice the same each time and tweaking only the sweetener. Coffee liqueur on its own was a little too boozy, while coffee simple syrup alone tipped things too far into sweet territory. The final version—a mix of both—hit that just-right balance, with a gentle coffee flavor layered into the lime and tequila instead of overpowering it.
The result is a refreshing, slightly unexpected margarita that still feels familiar, with silver tequila, fresh lime juice, coffee liqueur, and coffee simple syrup all working together in harmony. It’s playful, well-balanced, and perfect for brunch parties, Cinco de Mayo, or anytime I’m craving something a little different but still unmistakably margarita-inspired.
To other java cocktails to try next are my coffee negroni and epsresso martini .
How to make more coffee simple syrup
The coffee simple syrup recipe makes enough for one cocktail, but it’s really easy to scale up the recipe to make more. Simply use two parts coffee to one part sugar. For example, use two cups of coffee with one cup of sugar. Store any leftover syrup in your fridge for up to three weeks!
Can I make the coffee simple syrup ahead of time?
Definitely! Store it in an airtight container or jar in your fridge for up to 3 weeks.
Can I use espresso instead of coffee?
Yes, you can. Espresso will give the drink a stronger coffee flavor, but it works equally well. You can also use cold brew.
What’s the best kind of tequila to use?
Our preference for this coffee margarita is blanco (also called silver or white tequila), but reposado will work as well for a more dynamic margarita.
Coffee Margarita Recipe (Espresso Margarita)
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Ingredients
- ▢ 2 ounces tequila
- ▢ 1 ounce lime juice
- ▢ ½ ounce coffee liqueur (such as Kahlua)
- ▢ ½ ounce coffee simple syrup (recipe below)
Coffee Simple Syrup
- ▢ 2 tablespoons brewed coffee
- ▢ 1 tablespoon granulated sugar
Instructions
- Put a handful of ice into a cocktail mixer or glass jar. Add the tequila, lime juice, coffee liqueur, and coffee simple syrup and stir until it’s cold. 2 ounces tequila, 1 ounce lime juice, ½ ounce coffee liqueur, ½ ounce coffee simple syrup
- Wet the rim of a glass by rubbing a cut lime on it and then dip it into some salt. Add a handful of ice to the glass.
- Pour the margarita into the glass and garnish with a slice of lime.
Coffee Simple Syrup
- Warm the coffee and sugar in a small pan over medium-high heat until the sugar dissolves. Let the syrup cool before using it. See notes. 2 tablespoons brewed coffee, 1 tablespoon granulated sugar
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Coffee Margarita Recipe (Espresso Margarita)
Ingredients
- 2 ounces tequila
- 1 ounce lime juice
- ½ ounce coffee liqueur , such as Kahlua
- ½ ounce coffee simple syrup , recipe below
Coffee Simple Syrup
- 2 tablespoons brewed coffee
- 1 tablespoon granulated sugar
Instructions
- Put a handful of ice into a cocktail mixer or glass jar. Add the tequila, lime juice, coffee liqueur, and coffee simple syrup and stir until it’s cold. 2 ounces tequila, 1 ounce lime juice, ½ ounce coffee liqueur, ½ ounce coffee simple syrup
- Wet the rim of a glass by rubbing a cut lime on it and then dip it into some salt. Add a handful of ice to the glass.
- Pour the margarita into the glass and garnish with a slice of lime.
Coffee Simple Syrup
- Warm the coffee and sugar in a small pan over medium-high heat until the sugar dissolves. Let the syrup cool before using it. See notes. 2 tablespoons brewed coffee, 1 tablespoon granulated sugar
