Aztec Conquest

1 oz Bourbon, Maker's Mark
1 oz Fino sherry, Lustau Fino
12 oz Triple sec, Cointreau
1 bsp Chocolate extract, Taza Mexicano
1 ds Orange bitters, Angostura orange
Add all ingredients to mixing glass, top with ice and stir. Strain over fresh ice in a rocks glass. Garnish with an orange twist.
Created for a Taza Chocolate contest to come up with cocktails using their new extract.
From other users
  • Bravely substituted 1/2 oz Meletti + 5 ds Mole bitters. Would use 2 ds Mole bitters next time. Worth trying to find specified ingredients, probably. — ☆☆☆
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mahastew's picture

I used a different fino and

I used a different fino and another, organic brand of chocolate bitters, otherwise all ingredients specified. It's tasty and interesting. There's something just a bit incongruous about the mix. The scent of orange and chocolate is delightful, however. 4/5.

Zachary Pearson's picture

Mahastew, Taking a guess


Taking a guess here, it's that the Fino is too dry for the other ingredients - it 'leans out" the rich Bourbon, and adds saline/vinyl notes that are what you're finding odd. If you have some, try a dry Oloroso, which should be more rich and woody to pair with the Bourbon.