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.