DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Whiskey Muse offers an innovative mole cocktail.
Making this cocktail is an investment. But well worth the struggle. This cactus mole milkshake is a boozy drink that was built for the fleeting summer days but can also be warmed up into a hot chocolate-style sipper.
2.0 oz Bourbon
0.75 oz Creme de Cacao
0.25 oz Cointreau
2.0 oz Cactus Mole Sauce
1.0 oz Orange Juice
1-2 oz Unsweetened Cashew Milk (this can probably be substituted for cream but I have a dairy allergy!)
1.0 oz Egg Whites
0.5 oz Simple Syrup
Chocolate, XO Mole or Angostura Bitters for garnish
Nopale Cactus piece for garnish
Grab two cocktail shakers. In the first cocktail shaker add bourbon, creme de cacao, cointreau, mole sauce, orange juice, cashew milk and crushed ice. Shake vigorously for 10-15 seconds (or blend ingredients together in blender). Strain into a rocks glass. Grab your second shaker and add egg whites and simple syrup. Shake for 20-30 seconds. Break the cocktail shaker and add ice. Shake for an additional 10-15 seconds. Strain on top of the other mixture. Top with chocolate or xo mole bitters. Be sure to mix two layers of ingredients together before drinking for a silky milkshake-like cocktail.
**To make the Cactus Mole Sauce, get one large nopale pad. Mince finely and saute with salted butter. Once soft, add Zimt 70% raw dark baking chocolate and mix until melted. Slowly add a few tablespoons of unsweetened cashew milk and stir until mixed. Pour mix into blender and blend until consistent.