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 are sometimes used in mole sauce, so I wanted to work similar flavors into a cocktail.
Similar cocktails
- Of Light and Shadows — Mezcal, Amargo-Vallet, Campari, Sweet vermouth, Coffee liqueur, Orange peel
- Oaxacan Negroni — Mezcal, Campari, Sweet vermouth, Lemon peel
- Zapoteca — Mezcal, Amer Picon, Sweet vermouth, Bitters
- Nevermore — Mezcal, Gran Classico, Averna, Orange bitters, Maple syrup, Orange peel, Salt Solution
- La Avenida — Mezcal, Aperol, Sweet vermouth, Dry vermouth, Orange peel
- oaxacan — Sweet vermouth, Campari, Mezcal, Lemon peel
- Trotsky — Mezcal, Aperol, Sweet vermouth, Coffee liqueur, Grapefruit peel
- The Reluctant Saint — Mezcal, Byrrh, Campari, Crème de Cacao, Absinthe, Orange peel
- It's a Dry Heat — Mezcal, Ramazzotti, Herbal liqueur, Orange peel, Hellfire Habanero Shrub
- Ashes in Our Mouth — Mezcal, Zucca, Ancho Reyes Ancho Chile Liqueur, Sweet vermouth, Grapefruit peel
