2012 Cocktail

2012_cocktailIt’s named for both the New Years that was fast approaching when I came up with the recipe, and because its combination of chocolate, spice, & alcohol is about as Mayan as the much hyped end of the world some people were preparing for. For fun, I’ve even back-dated this cocktail posting to the END OF THE WORRD!

I actually developed this cocktail well before 2012. It’s probably the first Cocktail I’ve truly invented from scratch myself.  It’s spicy, chocolaty, and a bit orange without being too citrus.  It’s not the best thing I’ve ever come up with, but it’s something I crave from time to time.

The 2012 Cocktail

Mix the following up in a shaker and poor into a martini glass with a twist of orange zest.

  • 1.5 oz Mezcal (El Senorio Reposado)
  • 1 oz non-cream Chocolate Liquor (Thatcher’s Double Chocolate)
  • 1/4 oz Cinnamon Liquor (Fireball, use 1/8 oz or less if Goldschläger)
  • 1/4 to 1/8 oz Chili pepper Infused Tequila (home made chipotle infusion)
  • 4 dashes Scrappy’s Chocolate Bitters
  • 2 dashes Regan’s Orange Bitters

Notes:

  1. It’s important not to us a cream chocolate liquor.  Stick with something essentially clear, otherwise it can curdle depending on the other ingredients.  You’re also not trying to get a cream flavor into the drink, just some chocolate notes.  The beverage is still mostly about the mezcal and spice.
  2. Be careful when using the Cinnamon and Pepper ingredients, as their potency may vary widely.  My first batch of home-made chipotle infused tequila wasn’t as strong, or smoky, as the second batch.   You could also get away with using something like Hot Monkey.   For the Cinnamon liquor, you’d really only need a dash of Goldschläger, but as of late I find Fireball whiskey more reasonable to work with.
  3. I’ve been told that the higher end mezcals with a lot of smoky flavor don’t work well in this drink.  I haven’t tried it, yet, but you may want to avoid using your nice Del Maguey mezcal and instead work with a rested Tequila.

Variants:

Lacking a number of ingredients after a move, I’ve begun experimenting a bit.   Chocolate infused vodka isn’t a perfect replacement for chocolate liquor, being both stronger and less sweet, but if you reduce the mezcal, add more chocolate vodka with Cointreau, the drink is still very similar and quite good.  I’ve also discovered that the original Godiva chocolate liqueur is very potent, but by no means a bad thing to use.  Be careful not to grab the cream or extra-flavored versions.  Lastly, Del Maguey Vida, their entry level mezcal, does make a good base for this drink.

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