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.

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Cocktail Ingredients

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

Mezcal: This is a spirit made in Mexico with agave, sugar, and alcohol that is aged in an underground pit lined with wood. I used Del Maguey Vida Mezcal.

White Crème De Cacao: This is a liqueur made with cacao, citrus extract, sugar, and alcohol. I used Bols Cacao White Liqueur.

Ancho Chile Liqueur: This is a liqueur made with ancho chile peppers, spices, sugar, and alcohol. This recipe specifically calls for Ancho Reyes Original Ancho Chile Liqueur.

Chocolate Bitters: This is a food product made with chocolate, botanicals, herbs, and alcohol. I used Fee Brothers Aztec Chocolate Bitters.

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

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Bartending Tools

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

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.

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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 Rating: ⭐⭐⭐⭐

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!"

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Recipe

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