Mexico is a country with profound history and a rich cultural palette that it presents to the world in a myriad of flavours. Chokolatl Martini seeks to express itself as an homage to their culinary depths in the form of a riff on a classic Espresso Martini. Playing into the nuances of spice, sweetness, sour and texture that authentic Mexican Mole sauces are most famous for, it dares to take a beloved favourite in a new, and definitive direction.
Combine the following ingredients in a measuring jug.
20g Pithless orange peel (preferably fresh)
1 Clove nib
5g Cinnamon Bark
2 Star Anise nibs
1g Black Peppercorns
0.75g Dried Guanjillo Chilli (Note: This measurement is flexible and based on personal taste for spice. 1g will produce strong chilli spice notes, 0.3g is the reccommended lowest in order to maintain spice notes. 0.75 produes a comfortable middle ground.)
20g Dark Chocolate.
Pour Distillate contents into a Vaccuseal bag, placing in a Sous Vide at 60 degrees for 60 minutes.
Remove Vaccuseal from water bath, allowing to cool at room temperature for 5 minutes before straining and bottling. - Makes roughly 350mls of liquid.
Combine the following ingredients in a shaking tin:
15mls Mole Distillate
30mls Don Julio Tequila Blanco
30mls Mr Black Coffee Brew Liquor
7.5mls Condensed milk
7.5mls Sugar Syrup
Fill shaking tin with crushed or pebble ice.
Double strain, pouring in a chilled Nick & Nora glass
Garnish with 1/2 a Cadbury's Flake
Sprinkle a pinch of the Flake's chocolate crumbs on top to finish.