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!