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A complex and bittersweet balance of rich cacao, aged tequila warmth, and herbal vermouth depth.
San Martin Tequila Añejo
1.5 oz
Aperol Cacao Infused (Syrup)
1.0 oz
Vermouth Rosso
0.75 oz
Aperol
750 ml
Cacao Beans
150 gr
1
Roast the cocoa until its aromas are released
2
While it is still hot, add the cocoa to the aperol, cover it and let it infuse for 8 hours, strain and bottle.
3
Add all the ingredients into a mixing glass with ice, stir until cold.
4
Serve in an old fashioned glass with ice and garnish with a long orange twist.
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