Casamigos’ Chocolate Cocktail

Casamigos’ Chocolate Cocktail

Posted by Theo Chocolate on Jun 29th 2017

We can’t think of a better way to celebrate than with tequila and chocolate. Read on for our favorite festive cocktail of the year.

If you’re in a hurry, want to practice a little modern gastronomy, or just want to use your whipped cream dispenser, the rapid infusion method is lightning fast and pretty cool. However, we prefer the depth of flavor you get when you infuse the tequila at room temperature. After one day of infusion, the mouthfeel will be silky-smooth and the aroma so intoxicating you might be tempted to put a dab behind your ears. If you can wait another day, the tequila will practically have become a cocktail all by itself!

Find more recipe ideas in our very first cookbook, available now.

Recipe

Makes 1 luscious coupe (and enough infused tequila for another 7)

For the infusion:

  • 16 ounces Casamigos Reposado tequila
  • 3 ounces Theo 70 percent dark chocolate, finely chopped
  • 3 cinnamon sticks, cracked into many pieces
  • 1/2 vanilla bean, sliced lengthwise

For the cocktail:

  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground allspice
“If using the long infusion method, start infusing the tequila at least 24 hours before you want to serve it”

  1. If using the long infusion method, start infusing the tequila at least 24 hours before you want to serve it; the longer you can leave it, the more flavor it will take on. To make the infusion, put the tequila in a quart container with a lid. Discard the solids, line the strainer with a coffee filter, and strain again.
  2. If using the rapid infusion method, put the tequila, chocolate, cinnamon, and vanilla bean in an iSi canister and screw on the top. Charge with the first charger and shake gently for 30 seconds. Discard the solids, line the strainer with a coffee filter, and strain again.
  3. To make the cocktail, have ready a shaker filled with ice and a squeeze bottle for the cream. Put a coupe glass in the freezer.
  4. Pour the cream into the squeeze bottle and keep it refrigerated while you make the cocktail. Pour the infusion and honey liqueur in the shaker and shake vigorously until chilled. Strain the mixture into the frozen coupe glass. Grate a little cinnamon on top and serve immediately.

Note: If you’re using the rapid-infusion method, you’ll need a ½ liter iSi whipped cream dispenser and 2 cream chargers.


Featured Ingredient

Salted Almond 70% Dark Chocolate

Salted Almond

70% Dark Chocolate