The Cocoa Smoke, created in 2016 by Washington Post cocktail writer M. Carrie Allan, blends smoky mezcal with white chocolate liqueur, a touch of chocolate, and ancho chile pepper. Born from R&D for one of her columns, this stirred drink balances smoke, sweetness, and spice in every sip.
Add mezcal, white crème de cacao, ancho chile liqueur, and chocolate bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Using a julep strainer, strain into a coupe glass.
Garnish with orange twist.