This cocktail, adapted from the Scott Resort & Spa's Canal Club in Scottsdale, Ariz., breaks all the rules by throwing cold-brew coffee together with tequila and pineapple.
1.5 oz silver tequila
2 oz cold-brew coffee
1 oz pineapple syrup
2 dashes bitters
Shake and strain all ingredients into a Collins glass with ice; garnish with espresso beans and fresh pineapple.