A silky shaken cocktail with mezcal, chocolate liqueur, and a touch of espresso for a smoky dessert-drink feel.
ABy Annebala
Servings
1
2 oz Mezcal (joven/espadin)
1 oz Dark chocolate liqueur (e.g., Godiva Dark or Mozart Black)
0.5 oz Coffee liqueur (e.g., Kahlúa)
0.5 oz Freshly pulled espresso, cooled
0.25 oz Agave syrup
2 dash Mole bitters (or Angostura bitters)
1 pinch Flaky sea salt
1 tbsp Unsweetened cocoa powder (for rim)
0.25 tsp Ground cinnamon (for rim)
1 cup Ice cubes
1 piece Dark chocolate square (garnish)
Calories
628 kcal
Protein
3g
Carbs
100g
Fat
4g
Fiber
4g
Sugar
89g
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Rim & Chill
1. Place a coupe or martini glass in the freezer for at least 5 minutes to chill. Meanwhile, mix the cocoa powder and ground cinnamon together on a small flat plate.
2. Run a damp finger or a lime wedge around the rim of the chilled glass, then dip and rotate the rim in the cocoa-cinnamon mixture to coat evenly. Set aside.
Shake the Cocktail
3. Fill a cocktail shaker with ice cubes. Add the mezcal, dark chocolate liqueur, coffee liqueur, cooled espresso, agave syrup, mole bitters, and a pinch of flaky sea salt.
2 oz Mezcal (joven/espadin),
1 oz Dark chocolate liqueur (e.g., Godiva Dark or Mozart Black),
0.5 oz Coffee liqueur (e.g., Kahlúa),
0.5 oz Freshly pulled espresso, cooled,
0.2 oz Agave syrup,
2 dash Mole bitters (or Angostura bitters),
1 pinch Flaky sea salt,
1 cup Ice cubes
4. Seal the shaker tightly and shake hard for 12–15 seconds — the tin should frost over and feel ice-cold. This aggressive shake chills the drink fully and creates a light froth on the surface.
Serve
5. Double-strain the cocktail through a fine mesh strainer into the rimmed chilled glass to catch any ice chips and produce a silky-smooth texture.
6. Rest a dark chocolate square on the rim as a garnish. Serve immediately.
1 piece Dark chocolate square (garnish)
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