Chocolate Ty Cocktail Recipe from Stark Bar | Tasting Table
Prep Time:
Cook Time:
Servings:
1 drink
Ingredients
  • 4 cups granulated sugar
  • 4 cups water
  • 4 ounces Thai chiles, deveined and deseeded
  • 1 cinnamon stick
  • 12 rau ram leaves (available in Vietnamese and Southeast Asian markets)
  • 1½ ounces La Puritita Verda mezcal
  • ½ ounce green Chartreuse
  • ½ ounce Marie Brizard crème de cacao
  • 1 ounce fresh lime juice
  • Cinnamon stick
Directions
  1. Make the Thai-spiced simple syrup: In a stock pan set over medium heat, place the sugar, water, the chiles, cinnamon stick and rau ram leaves. Bring to a boil, stirring frequently to prevent the sugar from scorching. Remove from the heat and allow the syrup to slowly cool for 1 hour. Strain into a sealable glass container.
  2. Make the cocktail: In a cocktail shaker filled with ice, combine the mezcal, Chartreuse, crème de cacao, ½ ounce of the prepared Thai-spiced simple syrup and lime juice. Shake vigorously for about 8 to10 seconds. Strain into a chilled cocktail coupe and garnish with freshly grated cinnamon. Serve.