1/2 oz Pedro Ximénez Sherry (Lustau East India Solera)
1 oz Lemon Juice
1 tsp Sweetened Cocoa Mix (3/4 tsp Ghirardelli Unsweetened Cocoa + 1/4 tsp Sugar)
1/4 oz Agave Nectar
Shake with ice and strain into a cocktail glass. Garnish with a few pinches of cinnamon.
Two weeks ago I was tempted by one of the recipes I was sent by a P.R. firm representing Espolón Tequila. Unlike many P.R. firms (Bärenjäger excluded), I was actually sent a collection of good recipes. The recipes were for the Day of the Dead, the Mexican celebration that occurs on November 2nd. While we lack Espolón Tequila (and they did not send any along), we decided to give one of the recipes a try using one of the reposados that we have on our shelves. The drink, Ashes to Ashes, was created by H. Joseph Ehrmann from Elixir in San Francisco, and combined both Mexican and Spanish ingredients similar to how the two cultures melded to form the holiday's traditions. We also lacked the rather sweet Pedro Ximénez sherry; however, the East India Solera we own is half of this style and half dry oloroso.