Gastronomista: Chocolate Añejo Boulevardier

For the next cocktail in my Altos Tequila series I wanted to use Altos Añejo, the newly released product in the Altos family. The Añejo is aged 18 months, and on first taste has strong flavors of cinnamon and chocolate that come from the barrel. The tequila still has the signature salinity and fresh taste of agave that I love, but this tequila demands a proper stirred cocktail to make it sing.

I have had this tequila stirred into a Manhattan, but I wanted to play up the flavors of cinnamon and chocolate as well as introduce some spice. This cocktail is a rift on a Boulevardier, the classic cocktail made with bourbon, sweet vermouth, and Campari - but instead of bourbon there's tequila. I added ancho chili liqueur to give this cocktail a bit of spicy kick, infused the vermouth with cacao nibs, and topped it off with grated cinnamon chocolate and an orange slice. I also enjoy a bite of cinnamon chocolate while drinking this cocktail, it's a nice pairing and it brings out the cinnamon & chocolate flavors of the tequila.

This cocktail is a nice option to pre-batch for parties, prepare ahead of time in a pretty martini pitcher and chill in the refrigerator before your guests come over. When you're ready to serve just pour, garnish, and serve. Easy!

Enjoy!

Chocolate Añejo Boulevardier
Created by Gastronomista

Makes One Cocktail

2 oz Altos Añejo Tequila
1 oz Cacao Nib Infused Sweet Vermouth
1 oz Campari
1 oz Ancho Chili Liqueur

Garnish: Cinnamon Chocolate and an Orange Peel

Stir with ice and strain into a cocktail coupe. Grate cinnamon chocolate on the top of the drink and express the orange peel onto the drink. Garnish and serve.

Cacao Nib Infused Sweet Vermouth

1 375ml Bottle of Sweet Vermouth
1/4 cup Dried Cacao Nibs

Add cacao nibs to the vermouth, and let sit for 1 week. Store in the refrigerator.