Twilight in Oaxaca

Name: Twilight in Oaxaca
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz White Chocolate and Truffle Oil Fat-Washed Mezcal; 1 oz Sweet Vermouth; 1 oz Campari; undefined Orange peel; small piece Dark chocolate

Italian Negroni meets Mexican mezcal in a mythical cocktail

AI Cocktail Info

Serving : 3 oz

ABV

25%*

Calories

230*

Net Carbs

6g*

Ingredients:

White Chocolate and Truffle Oil Fat-Washed Mezcal

AI Request:An incredible twist on a Negroni. Where there is mezcal instead of gin. And the mezcal is fat washer with white chocolate and truffle oil. With a great story that connects Italy and Mexico

*Estimated by AI - may vary

Instructions

Imagine a drink that bridges the bold, spirited flavors of Italy and Mexico, a testament to the unexpected romance between these two passionate lands. The Twilight in Oaxaca is precisely that—a mythical mixology marvel that honors the history and spirits of its origins. This cocktail takes the traditional Italian Negroni and infuses it with the smoky depth of Mexican mezcal, not just any mezcal, but one that's been artfully fat-washed with white chocolate and truffle oil, crafting a symphony of flavors that whisper tales of ancient traditions and modern innovation. The story goes that during a dusky evening in Oaxaca, a renowned Italian mixologist found himself mesmerized by the local mezcal. He envisioned a union with his homeland’s beloved Negroni, envisioning a bond that celebrated the earthy truffles from the Italian soil and the cherished cacao from Mexico. Thus, was born the Twilight in Oaxaca, a cocktail that embodies the warmth of a Mexican sunset and the elegance of an Italian twilight. **Ingredients:** - 1 oz White Chocolate and Truffle Oil Fat-Washed Mezcal - 1 oz Sweet Vermouth - 1 oz Campari - Orange peel and a small piece of dark chocolate for garnish **White Chocolate and Truffle Oil Fat-Washed Mezcal:** 1. Melt about 2 ounces of high-quality white chocolate over a double boiler. 2. Stir in 1 teaspoon of high-grade truffle oil into the melted chocolate. 3. Combine the white chocolate and truffle oil mixture with 750ml of high-quality mezcal. Stir well. 4. Allow the mixture to rest at room temperature for 24 hours, then freeze it for another 24 hours. 5. Once the fat has solidified, remove it, and filter the mezcal through a fine sieve or cheesecloth. **Method:** 1. Combine the fat-washed mezcal, sweet vermouth, and Campari in a mixing glass filled with ice. 2. Stir until well chilled. 3. Strain into a chilled old-fashioned glass filled with a large ice cube. **Garnish:** Garnish with a delicately twisted orange peel and a small piece of dark chocolate on the rim to pay homage to both Italian and Mexican culinary excellence. **Glass:** Old-Fashioned Glass The Twilight in Oaxaca is more than a cocktail; it's a journey—a magical sip that transports you to a place where the sun kisses the horizon, and two cultures embrace under the canopy of stars. Enjoy this splendid amalgamation, where every sip tells a story of unity, innovation, and the pure joy of exploratory mixology.

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