chocolate and chili seem like a natural combination
Tasting Notes
Rory: So, I could see where they were going with the ingredients list, I wasn’t convinced it was going to work when I tried the creme de cacao, which tasted like a sheet of brownies.
It does, though! The creme de cacao breaks into its constituent components, cacao and a hint of vanilla, which combine with the cinnamon, lime, tequila to come closer to mole.
Well… almost. The more I think about it, the more it tastes like brownie batter again. It might be more that it smells like brownie batter? Or has an aftertaste? It’s the aftertaste.
I wonder if anyone’s made a less sweet creme de cacao. It’s weird, because the bitter notes like earth and clay that I get with bars (from say, dandelion) aren’t here at all.
It’s a little on the sweet side, but that’s my fault for (yet again!) not adjusting with 2:1 syrup. Having said that, if it were less sweet, I might get less of the brownie-batter-crosstalk.
Ryan: This is our first drink with crème de cacao. We figured combining it with chili seemed like a great way to start. This is a solid drink. Lots of surprisingly fruity sweet notes at the front of the sip, with just a hint of spiciness from the chili. The bite of the tequila works well at this part of the sip too.
The finish has more earthy notes—probably the chocolate? but maybe the chili? And then a decidely cacao chocolatey finish, with lots of sweet.
Overall, while I think it is very sweet, it has a lot of interesting flavors going on and it’s neat how much the flavor profile evolves. And definitely a good first use for crème de cacao.
Recipe
- 1 oz Cazadores Blanco Tequila
- 1⁄2 oz Ancho Reyes Chile Liqueur
- 1⁄2 oz Tempus Fugit Crème de Cacao
- 1⁄2 oz Cinnamon Syrup
- 3⁄4 oz Lime Juice
- 2 dash Angostura Bitters
Shake with ice and strain into a chilled coupe.
Source: cocktail virgin slut