A bright, balanced sour where dark cacao and citrus lift mezcal’s smoky character into something elegant.
ABy Annebala
Servings
1
2 oz Mezcal (reposado or joven)
0.75 oz Dark crème de cacao
0.75 oz Fresh orange juice
0.75 oz Fresh lemon juice
0.5 oz Agave syrup
1 piece Egg white
2 piece Mole bitters
1 piece Orange peel (garnish)
0.5 tsp Dark chocolate (finely grated, garnish)
1 cup Ice cubes
Calories
662 kcal
Protein
26g
Carbs
91g
Fat
4g
Fiber
1g
Sugar
86g
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Build the Cocktail
1. Chill a coupe or Nick & Nora glass by filling it with ice water and setting it aside while you prepare the drink.
2. Add the mezcal, dark crème de cacao, fresh orange juice, fresh lemon juice, agave syrup, and egg white into a cocktail shaker — no ice yet. Seal and dry-shake vigorously for 15–20 seconds to emulsify the egg white and build a thick, silky foam.
2 oz Mezcal (reposado or joven),
0.8 oz Dark crème de cacao,
0.8 oz Fresh orange juice,
0.8 oz Fresh lemon juice,
0.5 oz Agave syrup,
1 piece Egg white
3. Open the shaker, add ice cubes, reseal, and shake hard again for another 12–15 seconds until the shaker is thoroughly frosted and the drink is well chilled.
1 cup Ice cubes
Serve & Garnish
4. Discard the ice water from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the coupe to achieve a smooth, foam-topped pour.
5. Dot the surface of the foam with mole bitters. Using a cocktail pick or toothpick, drag through the drops to create a decorative pattern. Express the orange peel over the surface by pinching skin-side down to release the oils, then rest it on the rim. Finish with a light dusting of finely grated dark chocolate.
