We’re on a quest to make the ultimate nightcap slash after-dinner slow sipper! This one brings together mezcal and cold brew coffee liqueur with homemade toasted coconut syrup and some chocolate mole bitters. All good things.
For the Cocktail
INGREDIENTS:
1 1/2 oz mezcal
1/4 oz coffee liqueur (We used Mr. Black‘s)
1/4 oz toasted coconut syrup
6 drops Bittermen’s Xocolatl Mole bitters
Garnish: orange twist/peel
DIRECTIONS:
Combine all ingredients in a mixing glass and stir with ice. Strain into a chilled glass over a large ice cube. Add garnish.
For the Toasted Coconut Simple Syrup:
INGREDIENTS:
1 cup granulated sugar
1/2 cup water
1 cup of unsweetened coconut flakes
DIRECTIONS:
Combine sugar and water in a small saucepan and dissolve over medium-high heat. Once sugar dissolves, remove from heat and cool for 30 minutes. In a separate pan over medium-high heat gently toasted the coconut flakes until golden brown, about 5 minutes. Combine simple syrup and toasted coconut flakes and steep for about 5 hours before straining and storing in an airtight container. The simple syrup should keep for up to two weeks refrigerated.