A riff on the 100 Year Old Cigar cocktail, this sweet, herbal libation brings the classic nightcap to a new level. Rather than a pervasive smokiness throughout, this version is topped with a foam of whipped cream spiked with Mezcal and xocolatl mole bitters. The cocktail is sipped through this smoky, spicy cloud and transforms right in your mouth, evoking the intimate atmosphere of a Middle Eastern hookah bar.

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Ingredients

 1.50 fl oz Aged Rum(Plantation Isle Of Fiji)
 1 fl oz Mr Black Coffee Liqueur
 0.50 fl oz Cynar
 0.50 fl oz Benedictine
 1 dash Peychaud's aromatic bitters
 3 fl oz Heavy whipping cream
 0.50 fl oz Mezcal
 3 drops Bittermens Xocolatl Mole bitters

Directions

1

For the smoke foam: In a cocktail shaker, combine heavy whipping cream, Mezcal, and xocolatl mole bitters, along with the coil of a Hawthorne strainer; shake until cream forms soft peaks.

2

Combine remaining ingredients in mixing glass, add ice, and stir until properly chilled and diluted, approx. 30-40 seconds. Strain into a chilled glass, top with smoke foam, and garnish with a maraschino cherry. Cheers!


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