BRAVE BULL
The Brave Bull: Tequila Meets Coffee Liqueur
The Brave Bull cocktail emerged in the 1950s, though its exact creator remains unknown. The drink represents the mid-century American trend of simple two-ingredient cocktails that were easy to make and appealed to mainstream tastes, according to Difford's Guide.
The cocktail combines tequila with Kahlúa, a coffee liqueur from Mexico. This pairing creates a sweet, smooth drink where Kahlúa's coffee and vanilla notes soften tequila's agave bite, making it more approachable for drinkers unfamiliar with the spirit, as noted in Liquor.com.
The name likely references bullfighting, Mexico's traditional spectacle, suggesting courage and Mexican cultural identity. The Brave Bull belongs to the same family as the Godfather (Scotch and amaretto) and Black Russian (vodka and Kahlúa), reflecting the 1950s-1970s preference for uncomplicated spirit-and-liqueur combinations.
The drink's popularity peaked in the 1960s and 1970s but declined as vodka cocktails dominated American bars. The Brave Bull occasionally appears on contemporary menus as a retro choice or digestif.
RECIPE:
1.5 oz tequila (reposado or añejo)
1 oz Kahlúa
Method:
Add tequila and Kahlúa to a rocks glass filled with ice.
Stir gently to combine and chill.