1 1⁄2 oz Solbeso
1⁄2 oz Passion fruit liqueur (Chinola)
1⁄2 oz Bianco Vermouth, Comoz Blanc
1⁄4 oz Licor 43
3⁄8 oz Lime juice
1 ds Aztec Chocolate bitters
Instructions

Shake ingredients with ice. Double strain into a chilled cocktail glass.

Notes

This combination brings out the subtle qualities I like about Solbeso: its very mild cacao and at the same time dry, somewhat woody stone-fruit brandy character. The single dash (8 drops) of Aztec bitters boosts the cacao. The small quantity of Licor 43 provides some vanilla to round out and augment the other flavors. The passion fruit in the Chinola provides a fruity note, and the Comoz provides depth without adding too much sweetness. (Comoz is a lovely, go-to vermouth for balancing sweetness between a blanc/bianco and dry French vermouth.)

The lime is there to brighten the drink, and prevent it from being too sweet. Adjust as needed for your palate, e.g. 1/2 oz if you find it too sweet, 1/4 oz if too tart/dry.

History

I was looking for something to showcase Solbeso's very mild cacao, but with some Peruvian fruit flavor. A modest combination of chocolate, passion fruit, and vanilla fit the bill with citrus to balance.

Cocktail summary
Created by
Shawn C., Fresno, California
Year
2023
Is the
author's original creation
Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
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Comments

Comoz Blanc has been added to KC's ingredient list. This semi-sweet vermouth is less sweet than standard blanc/bianco vermouth, and is useful when trying to find a balance between dry and blanc. It was the original "Vermouth chambery" specified in the El Presidente in 1915 Cuba.