“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 RecipesRecipe from Food & Wine Cocktails 2015
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.