aztec warrior

1 1/2 oz Mezcal (Peloton de la Muerte)
1 oz Coconut Cream (Coco Lopez)
1/2 oz Lime Juice
1/2 oz Ancho Reyes Chile Liqueur
1/4 oz Coffee Liqueur (Borghetti)

Whip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), top with crushed ice, and garnish with freshly grated cinnamon. Two Mondays ago, I recalled that there were unmade cream of coconut recipes in Chad Austin's Everyone Has a F*cking Cocktail Book, and there I found the Aztec Warrior. Since Ancho Reyes paired well with coffee liqueur in three previous drinks – namely, Nighthawks, Cafe Lunaire, and Bonfires of the Vanities, I was curious to see how it would work in a cream of coconut direction. In the Tiki mug, it proffered a cinnamon aroma from the freshly grated garnish. Next, creamy lime and roast notes on the sip were attacked by smoky vegetal, roast pepper, coffee, and pepper spice flavors on the swallow.