On the most ultimate version of Sunday Funday a couple of weeks ago, I ventured over to Mo's to mix up a few cocktails for this mini series I'll be posting over the next few months, featuring Fall and Winter's favorite flavors in beverage form. Any of you who might remember my Drinking In Season series from WAY back will know that seasonal culinary cocktails are a bit of a passion of mine, and I'm beyond excited to continue learning and experimenting in a much more elevated sense, alongside local mixology maven, artist and photographer, Moriah Hobgood.
When I approached Mo about collaborating with me on this project, she was so enthusiastic, which made me feel like a total winner. My idea was to contribute culinary and creative direction to the series if she promised to simply do what she does best, while turning my inspiration into new, balanced, party-friendly drinks. I think this goes without saying... mission accomplished. I'm so excited to share this first cocktail with you! The Canela Leche is a light and delightful play on the flavors found in Mexican hot chocolate. I wanted to incorporate cinnamon, chocolate, heat, and mezcal for smoky booziness. I love how this drink brings together all the warmth we crave in the Fall but doesn't lose it's South-of-the-border edge.
I love how cinnamon and cayenne pepper get incorporated into hot chocolate to, literally, spice it up. I wanted to create a similar flavor profile to that of Mexican hot chocolate for our first cocktail. The challenge was how to combine those flavors with mescal (which immediately makes me think of lime, salt and the tropics). This is why Mo is the professional mixologist. I would never have thought to mix spirits like this, but she was right on the money when she chose chocolate and vanilla vodkas, which lend not only the base notes but the booziness (which I would totally miss now, if it weren't there) when paired with the mezcal! Add in her homemade scotch bonnet, cayenne and lime bitters and, well, let's just say I'll be drinking a few of these this season. A little note on the bitters: feel free to use something off-the-shelf, like Bittermens Hellfire. We were just smitten with this particular batch that Mo whipped up, and we love the subtle hint of lime they give to the drink.
This recipe is incredibly easy-drinking and I encourage you to try it served hot AND cold! Find the full recipe below, and stay tuned for the next edition of Cocktails with Mo!
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