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This drink was born for a letter I made in Mexico, inspired by pre-Hispanic culture.


This drink was born for a letter I made in Mexico, inspired by the pre-Hispanic culture, the use and importance of cocoa and tomato in the Aztec empire, all that added to mezcal.

In a small jar place seasonings and orange juice. Add the mezcal and stir by dissolving and joining the ingredients. Add tomato juice, continue stirring. Place two ice rocks and stir again. Garnish with half a slice of orange sprinkled with piquín chili.

Homemade tomato juice with chocolate:
2 ks of tomato perita
50 g chocolate 80% cocoa (at least)
6 bay leaves
10 g piquin chili powder
20 g sea salt
2 whole dried morita chiles

In a saucepan place three liters of water and bring to a boil, make a cut at the ends of each tomato and immerse them in boiling water so that they release the skin, then remove them, place them in cold water and peel them. Cut the tomatoes into quarters and place them in the water we use to peel them. Let them cook over medium heat for fifteen minutes, then add oregano, salt, piquín chili and chocolate. Stir and let cook for another twenty-five minutes, move every while and control that tomatoes release all their juice and go undone. Remove from heat, let stand for thirty minutes and then pass through fine strainer, pressing with spatula the pieces of tomato to spread their juice. Store in refrigerator.

Method: direct refreshed
Ice: no
Glass: small jar
Decoration: half a slice of orange and chili piquin powder

25 ml of mezcal Bruxo number 1 (or similar)
75 ml homemade tomato juice with chocolate
pinch of salt
pinch of black pepper
pinch of chili powder piquin
blow of orange juice pinch of
worcesch sauce

Publication Date: 16/05/2018

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