Cocktail Inspiration

A traditional Mexican molé sauce

Ingredients

• 23 Ml. Licor 43 Original
• 23 Ml. Mezcal
• 23 Ml. Ancho Reyes Verde
• 7 Ml. Luxardo Maraschino Liqueur
• 45 Ml. Dark Roast Espresso
• 7 Ml. Chocolate Sauce
• 2 Dashes Chili Powder

Method

Cocktail Preparation

• Prepare espresso (see coffee preparation)
• Combine ingredients and shake until well chilled and the chocolate sauce is completely incorporated
• Double strain into a chilled glass to achieve a smooth and velvety texture
• Lightly dust a pinch of chili powder over the top of the drink for a final touch of heat and visual appeal

Coffee Preparation

• Turn on the espresso machine and allow it to heat up for 15-20 minutes
• Measure 18 grams of Cabo Dark Roast espresso beans. Grind the beans to a fine consistency
• Ensure the portafilter is dry and clean. Add the ground coffee to the portafilter
• Evenly distribute the grounds in the portafilter and tamp them firmly
• Insert the portafilter into the machine group head and lock it in place
• Place the cup under the portafilter spouts. Start the shot and aim for a 25-30 second extraction to yield 45 ml of espresso
• Allow the espresso to cool to room temperature or chill it quickly by placing the cup in an ice bath briefly without diluting it
• Add espresso to cocktail