Mocha Mezcal Dessert Cocktail Food

MOCHA MEZCAL DESSERT COCKTAIL

Steps:

• For the iced version, place coconut milk, mezcal, coffee liqueur, agave, cinnamon, and cayenne in a cocktail shaker, along with 3 or 4 ice cubes. Shake in shaker for 15 seconds then set aside.
• Lightly drizzle chocolate syrup on the walls of two rocks glasses (glasses that hold roughly 8 ounces). Place 3 to 4 ice cubes in each glass, then strain the drink over them. Serve chilled.
• For the hot version, in a glass add mezcal, coffee liqueur, agave, cinnamon, and cayenne. Using a whisk or frothing wand, mix until combined. Divide mixture between two 6-ounce glasses or tea cups.
• Heat non-dairy milk (I prefer soy for this application), and froth it using a wand or run in a blender for a few seconds. Divide milk between the two glasses, top with optional whipped cream and drizzle chocolate syrup over the top. Serve while hot.

EVERYTHING GOOD COCKTAIL

Steps:

• Mix honey and 2 Tbsp. boiling water in a quart-size jar. Stir to dissolve honey; let cool. Stir in mezcal, orange liqueur, bitters, and 1/2 cup plus 1 Tbsp. water. Seal and freeze at least 2 hours and up to 2 weeks.
• To serve, turn jar gently to mix. Place ice in a rocks glass and pour in cocktail. Squeeze oils from orange twist over, rub peel around rim of glass, then garnish glass with peel.

VODKA-MOCHA COCKTAIL

Steps:

• Combine chocolate and sugar in a cocktail shaker. Pour espresso shot over chocolate mixture; stir until smooth. Add vodka and a few ice cubes. Shake vigorously several times, then strain into a chilled martini glass. Spoon over top a few tablespoons of heavy cream that's been whipped just until silky and thick; stir with a toothpick to create streaks. Serve immediately.