Paul Kushner
Santa-Quila is a sophisticated cocktail that marries the rich, nutty notes of cacao-infused tequila with the complexity of sherry, the warmth of maple syrup, and the depth of black walnut bitters. With a festive orange garnish, it’s a luxurious drink perfect for holiday indulgence. Inspired by BudEtheElfsBar.
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Ingredients
- 2 oz cacao nib-infused reposado tequila
- 0.75 oz sherry
- 0.5 oz maple syrup
- 2 dashes black walnut bitters
- Orange peel for garnish
Instructions
- Infuse the tequila: Combine 1 cup of reposado tequila with 2 tbsp of cacao nibs in a sealed container. Let it infuse for 24–48 hours, shaking occasionally. Strain out the nibs before using.
- In a mixing glass, combine the infused tequila, sherry, maple syrup, and black walnut bitters.
- Add ice to the mixing glass and stir until the mixture is well-chilled.
- Strain the cocktail into a rocks glass over a large ice cube.
- Express the oils of an orange peel over the drink by twisting it over the glass. Drop the peel into the cocktail for added aroma.
Notes
Pro Tips
- Sherry selection: Choose an Amontillado or Oloroso sherry for their nutty and slightly sweet flavor profiles that complement the cacao and maple.
- Tequila infusion: Taste the infusion after 24 hours; if the flavor is strong enough, strain the nibs early to avoid overpowering the drink.
- Ice matters: Use a large, clear ice cube to chill the drink slowly and maintain its balanced flavor.
Tried this recipe?Leave a comment and let us know how it was!
Tasting Notes
Santa-Quila offers a rich medley of flavors. The cacao-infused tequila provides a velvety chocolate base, enhanced by the nutty complexity of sherry and the subtle sweetness of maple syrup. The black walnut bitters add depth, while the orange peel brightens the drink with a fragrant citrus finish.
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