A smoky twist on a creamy classic, with chocolate richness and a hint of salt to sharpen the flavors.
ABy Annebala
Servings
1
45 ml Mezcal (reposado)
30 ml Dark crème de cacao
30 ml Heavy cream
15 ml Coffee liqueur (e.g. Kahlúa)
2 dash Mole bitters
1 pinch Flaky sea salt
1 cup Ice cubes
1 piece Dark chocolate (for garnish)
Calories
641 kcal
Protein
3g
Carbs
82g
Fat
18g
Fiber
1g
Sugar
79g
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Chill the Glass
1. Place a coupe or martini glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail, to ensure it is thoroughly chilled.
Mix the Cocktail
2. Combine the mezcal, dark crème de cacao, heavy cream, coffee liqueur, mole bitters, and a pinch of flaky sea salt in a cocktail shaker.
45 ml Mezcal (reposado),
30 ml Dark crème de cacao,
30 ml Heavy cream,
15 ml Coffee liqueur (e.g. Kahlúa),
2 dash Mole bitters,
1 pinch Flaky sea salt
3. Fill the shaker with ice cubes and shake hard for 12–15 seconds until the tin is painfully cold and frosted on the outside — the cream needs aggressive shaking to emulsify and chill fully.
1 cup Ice cubes
Serve
4. Discard the ice water from the chilled glass. Double-strain the cocktail through a fine mesh strainer into the coupe for a silky, smooth pour.
5. Finely grate or shave a small piece of dark chocolate over the surface of the drink as a garnish, then serve immediately.
1 piece Dark chocolate (for garnish)
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