United States of America
Cocktail Inspiration

Aztec hot chocolate


  • 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


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

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