Willy Oaxaca & The Chocolate Factory Recipe
Conejo's mezcal, Dobel Diamante tequila, Giffard white cacao, Caribbean Pineapple liqueur
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Ingredients
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Spirits
Garnish
Method
Preparation
Mix the Spirits
In a cocktail shaker, combine Conejo's mezcal, Dobel Diamante tequila, Giffard white cacao liqueur, and Caribbean Pineapple liqueur.
Shake
Add ice to the shaker and shake vigorously for about 15 seconds to chill the mixture thoroughly.
Strain
Strain the mixture into a chilled cocktail glass, ensuring no ice makes it into the final drink.
Garnishing
Dust with Cocoa
Lightly dust the top of the cocktail with cocoa powder for a rich, chocolate aroma.
Add Pineapple
Garnish the drink with a slice of pineapple on the rim of the glass.
Fresh Mint
Place fresh mint leaves on top, slightly bruising them to release their aroma before adding.