Abuelita's Nightcap *new Recipe

Name: La Popular Rosevilles Abuelita's Nightcap *NEW Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 oz Flor de Caña rum (aged 4–7 years); 0.5 tbs Mexican mole bitters or mole syrup (homemade or store); 0.5 tbs Vanilla syrup (1:1 sugar to water with vanilla bean or extract); 0.5 tsp Falernum (commercial or homemade); 0.5 oz Freshly brewed strong espresso (or very strong coffee), cooled; 0.25 tsp Unsweetened cocoa powder; 0.5 tsp Simple syrup (optional, to taste); 2 oz Heavy whipping cream; 1 tsp Powdered sugar; 0.125 tsp Vanilla extract; 1 tsp Grated dark chocolate or chocolate shavings; 1 unit Churro (mini or a half of a small churro); 0.125 tsp Ground cinnamon (for dusting)

Inspired by La Popular Roseville

Time10m

Serves1

Flor de Cana Rum / mole / vanilla / Falernum / whipped cream/ chocolate / churro

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Ingredients

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Cocktail Base

2 oz Flor de Caña rum (aged 4–7 years)

1/2 tbs Mexican mole bitters or mole syrup (homemade or store)

1/2 tbs Vanilla syrup (1:1 sugar to water with vanilla bean or extract)

1/2 tsp Falernum (commercial or homemade)

1/2 oz Freshly brewed strong espresso (or very strong coffee), cooled

1/4 tsp Unsweetened cocoa powder

1/2 tsp Simple syrup (optional, to taste)

Whipped Cream Topping

2 oz Heavy whipping cream

1 tsp Powdered sugar

1/8 tsp Watkins vanilla extract

Garnish

1 tsp Grated dark chocolate or chocolate shavings

1 unit Churro (mini or a half of a small churro)

1/8 tsp Ground cinnamon (for dusting)

Method

Cocktail Base

Prepare the mole-vanilla rum mix

Add 2 oz Flor de Caña rum, 1/2 tablespoon mole bitters or mole syrup, 1/2 tablespoon vanilla syrup, 1/2 teaspoon falernum, 1/2 oz cooled espresso and 1/4 teaspoon unsweetened cocoa powder to a cocktail shaker.

Add 3–4 large ice cubes (enough to chill without over-diluting) and, if you like it slightly sweeter, 1/2 teaspoon simple syrup. Seal the shaker.

Vigorously shake for 12–15 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly aerated.

Double-strain the cocktail into a chilled coupe or rocks glass (use a fine mesh strainer if you used mole syrup with solids). Leave about 1 inch of space at the top for the whipped cream.

Whipped Cream Topping

Make the vanilla whipped cream

In a small chilled bowl, combine 2 oz heavy cream, 1 teaspoon powdered sugar and 1/8 teaspoon vanilla extract. Whip by hand with a whisk or with a handheld mixer until soft peaks form (about 30–60 seconds by mixer, longer by hand). Do not overwhip; it should be light and dollop-able.

Using a small spoon or piping bag, gently dollop or pipe the whipped cream on top of the strained cocktail to create a 1/2–1 inch crown.

Garnish & Finish

Lightly dust the whipped cream with 1 teaspoon grated dark chocolate and a tiny pinch (about 1/8 tsp) of ground cinnamon.

Rest a mini churro (or half a small churro) on the rim or gently place it on the whipped cream so it sits on the cocktail as a treat.

Serve immediately with a small spoon for the whipped cream and a napkin for the churro. Sip by mixing a little cream into the rum base as desired to taste.