Molegroni

By • October 19, 2014 0 Comments

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Author Notes: A Negroni inspired by the traditional Mexican dish, Mole! Made with Campari, Sweet Vermouth, Dancing Pines Black Walnut Bourbon Liqueur, Mezcal, Ancho Reyes, Mole Bitters, Cinnamon Stick.

This cocktail is extremely complex, savory, and full of flavor. Built on the bitter backbone of the Campari, it has the 5 major flavors found in a traditional mole: chile, sour, sweet, spice, and the "thickener" from the walnuts. I love how the bitterness of the Campari and the Black Walnut Bourbon work together, and yet do not over power the cocktail. Because of the savory nature of both the Campari and the walnut, the flavors balance nicely with the cinnamon, cocoa, the bright sour flavors from the vermouth, and the subtle kick from the chile liqueur.

http://www.gastronomista.com/2014/05/molegroni-oaxacan-mole-negroni.html#.VERMSsm2VW2
Gastronomista

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Makes 1 cocktail

  • 1 ounce Campari
  • 1 ounce Sweet Vermouth
  • 1 ounce Dancing Pines Black Walnut Bourbon Liqueur
  • 1/4 ounce Ancho Reyes
  • 1/4 ounce Vida Del Maguey Mezcal
  • 3 drops Bittermans Mole Bitters
  • 1 Cinnamon Stick (For Garnish)
  • 1 Dried Chile Pepper (For Garnish)
  • 1 Orange Slice (For Garnish)
  • 1 dash McCormick Cocoa Chile Blend
  1. Stir with ice, and strain into a fresh glass with a large ice cube
  2. Garnish with a Cinnamon Stick, Dried Chile Pepper, Orange Slice with a dash of McCormick Cocoa Chile Blend.

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