Grandma’s house.
Just saying it aloud conjures vivid memories of visits past, where hard candies were doled out, everything smelled slightly of mothballs and the mezcal flowed freely.
Good old mythical, mezcal-swilling Grandma...
We’re going somewhere with this. It’s to say that this particular drink comes from New York’s Pouring Ribbons, where barkeep Courtney Colarik wanted to create a cocktail with the familiarity of her grandmother’s hot chocolate, but without the actual heat. The mezcal gives it a bittersweet chocolate quality, which plays nicely with the molasses notes of the rums. And the chai tea syrup adds a spicy sweetness to round things out.
Oh, and to top it off, marshmallows. Because you can’t have not-actually-hot hot chocolate without marshmallows.
Casa Abuelita
1 1/4 oz Vida mezcal
1/2 oz El Dorado 12 Year Old rum
1/4 oz Smith & Cross rum
1/4 oz chai tea syrup
2 dashes Bittermens Xocolatl Mole bitters
1 dash Angostura bitters
Stir all ingredients with ice and strain into a rocks glass over fresh ice. Garnish with marshmallows rolled in chili powder.
Just saying it aloud conjures vivid memories of visits past, where hard candies were doled out, everything smelled slightly of mothballs and the mezcal flowed freely.
Good old mythical, mezcal-swilling Grandma...
We’re going somewhere with this. It’s to say that this particular drink comes from New York’s Pouring Ribbons, where barkeep Courtney Colarik wanted to create a cocktail with the familiarity of her grandmother’s hot chocolate, but without the actual heat. The mezcal gives it a bittersweet chocolate quality, which plays nicely with the molasses notes of the rums. And the chai tea syrup adds a spicy sweetness to round things out.
Oh, and to top it off, marshmallows. Because you can’t have not-actually-hot hot chocolate without marshmallows.
Casa Abuelita
1 1/4 oz Vida mezcal
1/2 oz El Dorado 12 Year Old rum
1/4 oz Smith & Cross rum
1/4 oz chai tea syrup
2 dashes Bittermens Xocolatl Mole bitters
1 dash Angostura bitters
Stir all ingredients with ice and strain into a rocks glass over fresh ice. Garnish with marshmallows rolled in chili powder.
