La Alborada Recipe
Casamigos Blanco Tequila, Ango, Vanilla, House Made Mole Cordial
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Ingredients
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Cocktail
Garnish
House-made Mole Cordial (makes ~6 oz)
Method
House-made Mole Cordial
- 1
Make Mole Base
In a small saucepan over medium-low heat, combine the cocoa powder, ancho/pasilla chile powder, ground cinnamon, ground cumin, orange zest and dark brown sugar. Toast gently, stirring constantly, for about 1 minute until fragrant. Be careful not to burn the cocoa.
- 2
Simmer
Add 1/2 cup water to the toasted dry mix and whisk until smooth. Bring to a gentle simmer and cook for 3–4 minutes, stirring, to dissolve sugar and meld flavors.
- 3
Finish and Strain
Remove from heat, stir in vanilla extract and optional brandy/dark rum. Let the mixture cool for 10 minutes, then strain through a fine mesh sieve or coffee filter into a clean jar to remove solids. Chill. Yields roughly 6 ounces; stores in refrigerator up to 2 weeks.
Cocktail Preparation
- 4
Prepare Glass (optional rim)
If rimming is desired, lightly moisten the glass lip with a lime wedge and dip into toasted sesame seeds or chile powder spread on a small plate. Set the glass aside.
- 5
Build and Shake
Add 2 oz Casamigos Blanco Tequila, 1/2 oz house-made mole cordial, 1/2 oz vanilla liqueur (or 1/2 oz vanilla syrup + 1/4 oz agave if using syrup), 1/2 oz fresh lime juice and 1/4 tsp Angostura bitters into a shaker filled with ice (use the ice listed). Shake vigorously for 12–15 seconds until well chilled and slightly diluted.
- 6
Strain
Double-strain the cocktail into the prepared chilled coupe or rocks glass over fresh large ice (if desired) to remove small ice shards and any particulate from the cordial.
- 7
Garnish and Serve
Express an orange peel over the drink to release oils, rub the peel around the rim if desired, then drop it into the drink. Serve immediately.