- 2 ounces Southbound Tequila Reposado (or 1 1/2 for a lighter cocktail) - 2 ounces Somrus Coffee Cream Liqueur - 2 ounces dark espresso - 1 ounce pumpkin purée - 1 teaspoon pumpkin pie spice Shake all ingredients with ice in a shaker. Strain into a cocktail glass through an ultra-fine mesh strainer, using a bar spoon to help guide the liquid through. Top with a sprinkle of pumpkin pie spice, a cinnamon stick, and 3 espresso beans.