Fun With Mezcal

Found this “Mezcal Martinez” in Serious Eats which takes advantage of our late interest in creme de cacao: four parts mezcal, three parts white vermouth, three parts Combier (we used cheap triple sec), two parts creme de cacao, a dash of bitters (I think I used Angostura instead of what they had) and a dash of chocolate bitters (Xocolatl Mole there). Another version with the same name sounds good: eight parts mezcal, two parts sweet vermouth, two parts Cynar and one part Maraschino.

Elsewhere, while trying to figure out what to do with lychee liqueur, I found this Dusky Hummingbird cocktail that someone created: three parts mezcal, one part agave syrup, one part lime juice, one part lychee liqueur and three dashes of absinthe. This was good, though it will still take for-fucking-ever to get through this bottle of lychee liqueur.

Safe Word

Creme de cacao is an ingredient I’d always seen and never had around and never sought out because it sounds like dessert or something. The local store only really has the version made by Llord’s but whatever, it’s not like we’re charging $14 for these things. Just googled it and learned that “white” is the clear stuff (which we bought) and “dark” is, uh, dark and is apparently sweeter. Also, you can apparently make it yourself.

I tried making several cocktails and kept waiting for me and mine to dislike them but it never happened; the cocoa flavor is really earthy and good and reminds me of the fancy chocolate bitters we have on hand.

Mr. Boston has this drink called “The Interesting Cocktail” (drinks with creme de cacao tend to have dopey names) which is eight parts blanco tequila, two parts Aperol, two parts dark creme de cacao (we used white) and three parts lime juice. It’s a good drink.

For a whiskey variant, the Commodore Cocktail (also in Mr. Boston) is eight parts bourbon, three parts creme de cacao, two parts lemon juice and a dash of grenadine. Still good.

Meanwhile, in the PDT book, there’s a drink called the La Florida Cocktail that is eight parts rum, three parts lime juice, two parts creme de cacao, one part sweet vermouth and 5 ml grenadine: this is good; they note it’s a variation on a daiquiri and it tastes like that but with that added earthy cocoa flavor.

Finally, Gary Regan’s The Joy of Mixology has a sour called Delmarva Cocktail No. 2 (a variation of a drink that uses creme de menthe) using eight parts rye, two parts dry vermouth, two parts creme de cacao and two parts lemon juice — it’s subtle, and post-pucker you’ll taste the cocoa flavor on the back end.