Coffee may be the first pour of the day at Neon Cowboy, but it doesn’t clock out after breakfast. For chef Michael Sanguinetti, the through line is hospitality, a Southern-Cajun sense of warmth, generosity, and connection that shapes everything from the cafe counter to the bar. His Espresso Martinez puts a tequila-forward spin on tradition, balancing Herradura Reposado, cold brew liqueur, simple syrup, and fresh espresso in a cocktail that feels familiar, unexpected, and unmistakably Neon Cowboy.
Ask the Chef — Michael Sanguinetti
The foundation: “My New Orleans roots taught me that food is really just a vehicle for hospitality. Creole cooking is about generosity— big tables, shared plates, taking care of people before anything else. Neon Cowboy is meant to feel like a neighborhood living room. A place where hospitality comes first, where regulars are remembered, and where the food and drinks support connection.”
Coffee to cocktails: “Espresso is the starting point of our cocktail program, not a separate lane. The same attention we give to dialing in coffee carries straight into the bar: balance, bitterness, texture, and restraint. Coffee pairs naturally with spirits and aperitifs, and that overlap lets the space transition seamlessly from day to night.”
On the espresso martinez: “I wanted to do something familiar but unexpected. Tequila brings brightness and lift instead of the heaviness vodka can have. It lets the coffee show up in a cleaner, more expressive way. It’s less about sweetness and more about balance. The espresso martinez reflects my palate—coffee-driven, spirit-forward, and just a little unconventional.”
Cajun philosophy: “What excites me is bringing a Southern-Cajun philosophy where taking care of people is the foundation— where hospitality and cuisine work together to create something memorable. As Denver continues to grow, I think there’s a real appetite for that balance—great food paired with genuine, warm hospitality.”
“Neon Cowboy isn’t about chasing trends; it’s about creating a place the neighborhood can rely on, morning to night.”—Michael Sanguinetti, chef
Espresso Martinez Cocktail
Ingredients
- 1½ oz. Tequila Herradura Reposado
- ¾ oz. Mr. Black Cold Brew Coffee Liqueur
- ½ oz. simple syrup
- 1 oz. espresso
- Maldon Salt (for garnish)
- 3 espresso beans (for garnish)
Directions
- Combine all ingredients in a cocktail shaker, add ice, and shake vigorously for 6-8 seconds.
- Strain into a glass (a stemmed cocktail glass is recommended).
- Garnish with a pinch of Maldon Salt and three espresso beans.
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