Xocolatl Maize Recipe

Combine cocoa powder, ground cinnamon and granulated sugar on a small plate and mix until even.

Run the lime wedge around the rim of a chilled rocks glass or old-fashioned glass to moisten, then dip the rim into the cocoa–cinnamon–sugar mixture to coat. Set the glass aside.

Prepare cinnamon infusion

Place the ground cinnamon into the shaker first so it can bloom when shaken. This helps release aromatic cinnamon oils into the drink.

Add bourbon (2 oz), licor de elote (0.75 oz), fresh lime juice (0.25 oz) and demerara or simple syrup (0.25 oz) into a cocktail shaker.

Add 3 dashes Aztec chocolate bitters to the shaker.

Fill the shaker with ice (about 1 cup or enough to half-fill the shaker).

Shake vigorously for 15–20 seconds until the shaker is well-chilled and slightly frosted. The vigorous shake helps the cinnamon bloom and disperse.

Double-strain the cocktail into the prepared chilled rocks glass over one large ice cube or fresh ice to avoid cinnamon grit. Double-straining catches any undissolved cinnamon particles.

Garnish with a cinnamon stick laid across the glass. For extra aroma, lightly singe the tip of the cinnamon stick with a kitchen torch (optional) and wave it briefly over the cocktail before serving.

Serve immediately and enjoy. Stir once before sipping to incorporate any settled spice.