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17th Century

  • Servings: Makes 1 Drink

According to Philip Ward, two of the things Oaxaca, Mexico, is famous for are mezcal (produced there since the 17th century and possibly earlier) and chocolate (used in mole sauce). "People have been consuming mezcal and chocolate together for hundreds of years--and for good reason. So it seemed like a no-brainer to combine them in a cocktail."

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KEY: Dinner Party, Latin American, Cocktails

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Ingredients

  • Ice
  • 1 1/2 ounces mezcal
  • 3/4 ounce Lillet blanc
  • 3/4 ounce white crème de cacao
  • 3/4 ounce fresh lemon juice

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How to make this recipe

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled coupe.
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