Xocochata
“One of our signature drinks is the Xocochata (pronounced choco-chata). This drink was one of the first items we put on the menu. It was meant to be seasonal. But people continue to ask for it and so it stayed on. I am glad that people enjoy it.“For a lot of bartenders, building a menu is based on the classics. You take a classic cocktail and put your twist on it. For me, I took the Carajillo, a simple cocktail from Mexico, and added familiar flavors to create the Xocochata. This drink also reminds me of Christmastime.”
Ingredients
- 2 ounces Licor 43, a premium liqueur produced in Cartagena, Spain
- 1½ ounces espresso or cold brew espresso (for cold brew, I prefer Chameleon brand available at H-E-B)
- 1 ounce Kern’s Horchata
- ¼ ounce Ibarra Mexican Chocolate plus more for garnish
- Ground cinnamon, for garnish
Instructions
- Combine all ingredients in shaker tin.
- Dry shake for about 10 seconds then wet shake until tin begins to frost.
- Double strain into rocks glass over large ice cube or, if not available, rocks.
- Garnish with ground cinnamon and grated Mexican chocolate.
