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El Molino

By Jim Meehan

El Molino refers to the "mill" used to grind fresh-roasted cocoa beans into chocolate.

Cooks' Note

—Jim Meehan, Spring 2009

Recipe information

  • Yield

    1 drink

Ingredients

1.5 oz. Sombra Mezcal
.75 oz. Lustau Palo Cortado Sherry
.25 oz. St. Elizabeth Allspice Dram
.25 oz. Marie Brizard White Crème de Cacao

Preparation

  1. Step 1

    Stir with ice and strain into a chilled coupe

    Step 2

    No garnish

From The PDT Cocktail Book by Jim Meehan, (C) © 2011 Sterling Epicure
TagsCocktailAlcoholBeveragesMezcalSherryCookbooks
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