Mexican Chocolate Alexander
Normally, you’d enjoy a cocktail before dinner and a dessert after dinner. But how about combining them together? Well, that’s what we did with the Mexican Chocolate Alexander. A dessert cocktail just hits different, it truly is the best of both worlds. An Alexander is a classic cocktail that consists of cognac, cocoa, liqueur, and cream. Instead of cognac, we tapped into our Rye Whiskey Finished with Black Cherry Wood. In addition to the cocoa liqueur, we also went with Ancho Reyes Chile Liqueur to enhance that spice you get with the rye whiskey.
To create superior texture, we threw in a pasteurized raw egg white. This is optional but it does make a difference! Just be sure to shake your concoction twice, first with ice, next with no ice. This helps froth the egg white and aerate the cocktail. Enjoy!
Mexican Chocolate Alexander
Ingredients
- 1 oz Black Cherry Wood Rye
- 1/4 oz Ancho Reyes Chile Liqueur
- 1/2 oz Godiva Dark Chocolate Liqueur
- 1/2 oz Cherry Heering
- 3/4 Half & Half
- 1 Medium Pasteurized Raw Egg White
- 2 Dashes Aztec Chocolate Bitters
- Shaved Chocolate
- Ground Cumin
Instructions
- Fill a coupe glass with ice and water, set aside.
- Add all ingredients except shaved chocolate and cumin into a cocktail shaker with ice and shake aggressively, keeping adequate pressure to avoid getting the cocktail all over you.
- Strain contents into another shaker tin and aggressively shake without ice to froth the egg white and aerate the cocktail.
- Discard the ice water from the coupe glass and strain the cocktail into it.
- Garnish with shaved chocolate and a pinch of ground cumin.