El Molino

1 1⁄2 oz Mezcal, Sombra
3⁄4 oz Palo Cortado Sherry, Lustau
1⁄4 oz Allspice Dram, St. Elizabeth
1⁄4 oz White Crème de Cacao, Marie Brizard
Instructions

Stir with ice and strain into a chilled coupe. No garnish.

History

"El Molino refers to the 'mill' used to grind fresh-roasted cocoa beans into chocolate."
From The PDT Cocktail Book, p. 116.

Cocktail summary
Created by
Jim Meehan, PDT, New York City
Year
2009
Is an
authentic recipe
Reference

The PDT Cocktail Book

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