“Sometimes I fixate on an ingredient and really want to work with it,” says Chicago mixologist Jay Schroeder. “One day, I was determined to feature cocoa beans in a cocktail.” He steeps dark cocoa nibs in tequila to give this drink a deep chocolate flavor, while guajillo chile adds a lingering heat.
Slideshow:More Tequila Cocktail Recipes
1/2 ounce Carpano Antica Formula or other sweet vermouth
1/4 ounce walnut liqueur, preferably Nux Alpina
1 orange twist, for garnish
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.
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