burning in effigy

2 oz Blanco Tequila (Arette)
1/2 oz Strega
1/2 oz Lemon Juice
1/4 oz Ancho Reyes Chile Liqueur
1/4 oz Crème de Cacao (Bols)

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist and grated Abuelita Hot Chocolate (grated baking chocolate).Two Sundays ago, I came across Nico Martini's Texas Cocktails book on my shelf, and there I spied the Burning in Effigy by Benjamin Krick at Juniper Tar in San Antonio. I was lured in for it reminded me of a spiced 21st Century given the tequila, cacao, and lemon elements. Once prepared, the Burning in Effigy opened up with a lemon, chocolate, and tequila bouquet. Next, lemon on the sip flowed into tequila, minty, chocolate, chili spice, and anise flavors on the swallow.