Casa Dragones
Created by Alfredo Pineda Fernández, The Apapacho is a cocktail meant to comfort and connect its name translates from Spanish as “to nurture with the soul.” Casa Dragones Blanco tequila is infused with mole poblano paste, bringing rich spice and depth. Guava purée adds a bright, tropical sweetness, while agave syrup softens and balances the flavors. Topped with tonic water and finished with a dash of cacao bitters, the drink is aromatic, layered, and beautifully presented with edible flowers and pink peppercorns. Every detail reflects careful thought, making this cocktail feel like a warm embrace in a glass.
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Tasting Notes
Apapacho is a layered cocktail with earthy, fruity, and lightly bitter notes. The mole-infused Casa Dragones Blanco delivers subtle spice, chocolate undertones, and a savory warmth that deepens the tequila’s natural character. Guava purée adds tropical sweetness with a gentle tartness, while agave syrup rounds out the flavors with soft, natural sweetness. A dash of cacao bitters amplifies the chocolate notes from the mole, giving the drink a rich aromatic quality. Tonic water brightens the profile, adding a crisp, slightly bitter lift that keeps the drink refreshing. The garnish of edible flowers and pink peppercorns adds visual charm and a fragrant touch.
Equipment and Glassware
A highball glass is the ideal glass for serving Apapacho, giving it room for ice, tonic, and a layered garnish presentation. You’ll need a jigger for accurate measurements and a bar spoon for stirring without losing carbonation. If making the mole-infused tequila, a sealable container or infusion jar is needed, along with a fine strainer for removing solids. A blender is essential for preparing smooth guava purée, and a citrus juicer is helpful if you’re adding orange juice during the blending process. For garnish, use tweezers to place edible flowers and peppercorns precisely for visual impact.
Ingredients
For the cocktail:
- 45 ml Casa Dragones Blanco infused with mole
- 20 ml guava purée
- 10 ml agave syrup
- 1 dash cacao bitters
- Tonic water (to top)
- Garnish: Edible flowers and pink peppercorns
For mole-infused tequila:
- 500 ml Casa Dragones Blanco
- 2 tbsp (30 g) mole poblano paste
For guava purée:
- 500 g ripe guava (washed)
- Orange juice (enough to blend to a smooth, thick consistency)
Instructions
Prepare mole-infused tequila:
- Combine mole paste with 500 ml tequila.
- Infuse for 45 minutes or macerate at room temperature overnight.
- Strain to remove solids and store.
Make guava purée:
- Blend guava with just enough orange juice to create a smooth, thick purée.
- Strain if desired for a finer texture.
Assemble the cocktail:
- Fill a highball glass with ice.
- Add mole-infused tequila, guava purée, agave syrup, and cacao bitters.
- Top with tonic water.
- Stir gently to combine.
- Garnish with edible flowers and a sprinkle of pink peppercorns.
Pro Tips
- Use high-quality mole paste for a richer infusion
- Strain mole infusion well to avoid sediment in the final drink
- Keep guava purée slightly thick to give the cocktail body
- Chill tonic water to preserve fizz
- Stir gently after adding tonic to prevent over-carbonation loss
- Use fresh edible flowers for visual and aromatic appeal
- Lightly crush pink peppercorns for more aroma without overpowering
- Adjust agave syrup depending on the sweetness of the guava
- Store guava purée refrigerated and use within 48 hours
- Use clear ice for a polished presentation
When to Serve
Apapacho works beautifully as an early evening drink or a unique centerpiece cocktail for special occasions. Its blend of earthy mole, sweet guava, and bright tonic makes it ideal for pairing with Latin American cuisine, especially dishes with spice, chocolate, or fruit accents. The garnish and layered flavors make it well suited for upscale events, dinner parties, or creative cocktail menus. It’s best served freshly assembled, where the carbonation, aromas, and garnish are at their most expressive.
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Equipment
Ingredients
For the cocktail:
- 45 ml Casa Dragones Blanco infused with mole
- 20 ml guava purée
- 10 ml agave syrup
- 1 dash cacao bitters
- Tonic water to top
- Garnish: Edible flowers and pink peppercorns
For mole-infused tequila:
- 500 ml Casa Dragones Blanco
- 2 tbsp 30 g mole poblano paste
For guava purée:
- 500 g ripe guava washed
- Orange juice enough to blend to a smooth, thick consistency
Instructions
Prepare mole-infused tequila:
- Combine mole paste with 500 ml tequila.
- Infuse for 45 minutes or macerate at room temperature overnight.
- Strain to remove solids and store.
Make guava purée:
- Blend guava with just enough orange juice to create a smooth, thick purée.
- Strain if desired for a finer texture.
Assemble the cocktail:
- Fill a highball glass with ice.
- Add mole-infused tequila, guava purée, agave syrup, and cacao bitters.
- Top with tonic water.
- Stir gently to combine.
- Garnish with edible flowers and a sprinkle of pink peppercorns.
Notes
Pro Tips
- Choose a high-quality mole paste with balanced spice and cocoa notes.
- Keep the guava purée slightly thick so it doesn’t dilute the drink’s texture.
- Lightly crush pink peppercorns before sprinkling for more aroma.
