Molé Mocha


United States of America
Cocktail Inspiration

A traditional Mexican molé sauce


  • 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


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

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