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INGREDIENTS
San Martin Tequila Añejo, 1.5 oz
Aperol cacao infused (Syrup), 1 oz
Vermouth rosso, .75 oz
Aperol cacao infused (Syrup)
Aperol, 750ml
Cacao Beans, 150 grams
Add all the ingredients into a mixing glass with ice, stir until cold, serve in an old fashioned glass with ice and garnish with a long orange twist.
INSTRUCTIONS
Cacao Infused Aperol (Syrup)
Roast the cocoa until its aromas are released. While it is still hot, add the cocoa to the aperol, cover it and let it infuse for 8 hours, strain and bottle.
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