Cocktail Inspiration

Aztec hot chocolate

Ingredients

• 45 Ml. Licor 43 Original
• 15 Ml. Made Ensamble Mezcal
• 15 Ml. Ancho Reyes Verde Liqueur
• 40 Ml. Dark roast espresso
• 5 Ml. Rich Date Syrup
• 1 Ml. 2 dashes Fee Brothers Mole Bitters
• 1 Ml. 1 spritz Fee Brothers Aztec Chocolate Bitters

Method

Cocktail Preparation

• Prepare the espresso and pour into shaker.
• Lightly crack 1 large king cube with bar spoon and place into shaker.
• Add one bar spoon of rich date syrup, place spoon into tin to melt off date syrup.
• Add licor 43, Mezcal, Ancho Reyes, and Mole bitters into shaker tin.
• Remove bar spoon, cap tin and shake building up speed for 10-15 seC.
• Double strain into Copita glass (5oz).
• Spray Aztec chocolate bitters on top and add one dash of fine smoked Chili powder.

Coffee Preparation

• Coffee used: Arabica Dark Roast Espresso Starbucks
• Method of extraction: Espresso
• Gr. Of dry coffee used: 20g
• Gr. Of liquid produced: 40ml
• Water temperature: 91 Degrees Celsius
• Extraction time: 25 seconds