How to Make It
In a mixing glass, muddle the chile with the Simple Syrup. Add the Dark Cocoa Tequila, vermouth and walnut liqueur. Fill the glass with ice, stir well and fine-strain (p. 27) into a chilled coupe. Pinch the orange twist over the drink and add to the coupe.
Dark Cocoa Tequila: In a jar, muddle 1/4 teaspoon dark cocoa nibs with 1/4 ounce añejo tequila (preferably Chinaco) until the nibs are finely crushed. Add 6 ounce tequila, cover the jar and let stand at room temperature for 3 days, shaking the jar once a day. Pour the infused tequila through a fine strainer and keep at room temperature for up to 1 month. Makes about 6 ounces.