Anejo Tequila, Crème De Cacao Recipe
Make Anejo Tequila, Crème De Cacao Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Frequently paired with
The best thing to pair and share with anejo tequila, crème de cacao
Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a coupe or rocks glass in the freezer for several minutes, or fill it with ice water while you prepare the cocktail to ensure it is nicely chilled.
Build and stir
Fill a mixing glass or cocktail shaker with a generous amount of ice (about 3/4 full). Add 2 oz añejo tequila, 1 oz dark crème de cacao, 0.25 oz coffee liqueur (if using), and 2 dashes chocolate bitters. Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted.
Strain
Discard the ice or water from the chilled serving glass. Double-strain the mixture into the chilled coupe or a rocks glass over one large ice cube if you prefer it on the rocks.
Garnish and serve
Express the oils of one piece of fresh orange peel over the surface of the cocktail by holding it about 2–3 inches above the drink and giving it a sharp twist. Run the peel around the rim and drop it into the glass as garnish. Serve immediately.