mole sauce in cocktail form
| 1 1⁄2 | oz | Mezcal, Sombra (Cacao Nib Infused) |
| 1⁄2 | oz | Walnut Liqueur, Nux Alpina |
| 1⁄2 | oz | Cynar |
| 1⁄2 | oz | Ancho Reyes Ancho Chile Liqueur |
| 10 | dr | Bitters, Bittermens Xocolatl Mole |
| 1 | Orange peel (as garnish) |
Instructions
Stir, strain into old fashioned glass with a large cube or sphere or a Nick & Nora glass. Garnish with an expressed orange swath.
Notes
Cacao Nib Infused Mezcal: toast 1/2 cup of cacao nibs on a baking sheet at 350 for 6-7 minutes. Let cool, and then infuse in a 750ml bottle of mezcal (I used Sombra) for 3 days. Filter, strain and re-bottle.
History
Read somewhere that walnuts were sometimes used in mole sauce, so I wanted to work similar flavors into a cocktail.
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