I hadn't touched tequila for the better part of a decade until someone handed me a glass of Patrón in Las Vegas a few years ago. The aged, crystal clear, premium flavor redefined any preconceived notion of tequila that I had, and set a whole new standard for what I would order in the way of tequila from that point on, even in my margaritas.

That said, I was pretty excited to see that they have expanded their line to include a tequila infused with pure coffee essence - Patrón XO Café. Since I haven't tried it yet, I'm hoping Jonathan will do an in-depth review at some point, but in the meantime I'll leave you with a number of drink recipes recommended on their website, which can be found after the jump.

Raging Bull
1/2 Lime
1 1/2 oz Patrón XO Café
Chilled Cola

Method: In an ice filled 10 oz highball glass, squeeze half a lime and drop ti into the glass. Add XO Café and chilled cola.

Buttery Twist
Butterscotch candies
1 1/4 oz Patrón XO Café
3/4 oz Bushmills Irish Cream
Splash of Butterscotch Schnapps

Method: Fill wine goblet halfway with ice; top with butterscotch candies. Then combine all additional ingredients in the glass and serve.

Ladies Night
1 oz XO Café
1 oz Stoli Vanilla
1 oz Amaretto or Frangelico
Coffee Beans (for garnish)

Method: In a cocktail glass full of ice, combine all ingredients. Shake well and strain into a chilled martini glass. Garnish with coffee beans.

Nutty White Mexican
1 1/2 oz Patrón XO Cafe
2 big squeezes of creamed coconut
1 oz Heavy Cream
1/4 or 1/2 oz Vanilla Extract (big dash)
Slices or shavings of fresh coconut for garnish

Method: Combine ingredients into a mixing tin full of ice. Shake well and strain into a martini glass. Garnish with fresh coconut shavings.

XO Café Tini
3/4 XO Café
3/4 White Crème de Cacao
3/4 Half & Half

Swirl Glass w/ chocolate syrup. Combine ingredients in mixing glass w/ ice. Shake vigorously and strain into martini glass.

Mexican Martini
3/4 XO Café
1/2 Butterscotch Schnapps
1/2 White Crème de Cacao
3/4 Half & Half

Cinnamon sugar the rim of martini glass. Combine ingredients in mixing glass w/ ice. Shake vigorously and strain into martini glass.

XO Café Cooler
1 oz. XO Café
1/2 oz. White Crème de Cacao
1/2 oz. Coconut Rum
2 oz. Half & Half

Combine ingredients in mixing glass w/ ice. Shake vigorously and strain into martini glass.
Garnish: whipped cream and shredded coconut.

Frappe XO
1 oz. XO Café
1 oz. White Crème de Cacao
1/2 oz. Simple Syrup
1 1/2 oz. Half & Half
1 Scoop Ice
Chocolate Syrup

Swirl Glass w/ Chocolate Syrup. Combine ingredients in blender. Blend until smooth. Pour into glass.

XO Prediction
2 scoops Vanilla Ice Cream
11/2 Patrón XO Café
Coca Cola
Whipped cream
Cherry

Method: Fill up with Coke. Add whipping cream
Garnish: cocktail cherry and chocolate syrup.

Garter Belt
1 oz. Patrón XO Coffee Liqueur
1 oz. white crème de cacao
1 oz. heavy cream
Finely ground espresso and chocolate for garnish

Method: In an ice filled mixing glass add Patrón XO Café, white crème de cacao and cream; shake until well blended. Strain into a chilled cocktail glass.
Garnish: sprinkle of ground espresso and chocolate.

XO Night Cap
1/2 oz Patrón XO Café
1/2oz Baileys original Irish Cream
1/3oz Jägermeister
1/3 oz Goldschläger
1 oz Half & Half

Method: Shake and strain into a 7 1/2 oz stem glass.
Garnish: cinnamon sugar on the rim.