Cocoa Smoke

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Cocktail History

The Cocoa Smoke is a modern cocktail that was created in 2016 by M. Carrie Allan, a spirits and cocktail writer for the Washington Post. The recipe, which came to be during R&D for one of her columns, is made using the stirred format with smoky mezcal as the base spirit, white chocolate liqueur and chocolate for sweetness, and ancho chile pepper for spice.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Mezcal: This is a spirit made in Mexico with fermented agave and yeast, which are distilled after roasting agave hearts in underground pits to develop a smoky, complex flavor.

White Crème De Cacao: This is a liqueur made with cacao, distilled alcohol, water, and sugar, which are blended and infused to develop a light, milk chocolate flavor.

Ancho Chile Liqueur: This is a liqueur made with ancho chiles, spices, distilled alcohol, water, and sugar, which are blended and infused to develop a smoky, mildly spicy flavor.

Chocolate Bitters: This is a concentrated flavoring made with chocolate, herbs, spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a bittersweet, chocolate flavor.

Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.

Brands I Used

• 🔗 Sombra Joven Mezcal
• 🔗 Bols White Cacao Liqueur
• 🔗 Ancho Reyes Original Ancho Chile Liqueur
• 🔗 Fee Brothers Aztec Chocolate Bitters

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Mixing Glass: This is a sturdy glass vessel with a wide opening that’s used for stirring cocktails with ice before straining and serving.

Julep Strainer: This is a round metal strainer with a perforated bowl shape and handle that’s used for straining stirred cocktails from a mixing glass while holding back ice and solids.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Peeler: This is a handheld kitchen tool with a sharp blade that’s used for removing thin strips of peel from fruits and vegetables.

Cocktail Pick: This is a small, slender skewer made from metal, wood, or bamboo that’s used for holding cocktail garnishes in place.

Coupe Glass: This is a stemmed glass with a shallow, wide bowl that’s used for serving shaken cocktails and sparkling drinks without ice.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 Viski 17 oz Cocktail Mixing Glass
• 🔗 A Bar Above Stainless Steel Julep Strainer
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon
• 🔗 OXO Good Grips 2 Piece Peeler Set
• 🔗 I-MART Silver Metal Cocktail Pick Set

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Light orange-brown color

• Aroma: Citrus and chocolate

• Taste: Soft hints of smoky agave and chocolate

• Finish: Mezcal’s deep earthiness and a noticeable pepper heat

Kendall’s Take: “I don’t know that I would’ve come to the conclusion that mezcal would mix well with chocolate and hot pepper, but this recipe made me a believer in the trio. I’m not one to reach for mezcal as it is, but the chocolate liqueur and bitters both mute the smokiness of the agave spirit to the point where someone with a more undeveloped palate like mine gets to just enjoy the flavor without the usual wince and cough that might accompany a mezcal-forward drink. The pepper liqueur also isn’t overly spicy either. I thoroughly enjoyed the Cocoa Smoke and could see myself asking for it again when I’m feeling bold!”

Recipe

This cocktail recipe was found in the book Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave by Robert Simonson.