Made with Blanco 96 High Proof
Jalisco Manhattan
Chocolate • Rich • Spirit-forward·Perfect for: After-Dinner Nightcap
Cocoa-butter-washed Blanco 96, sweet red vermouth, and cacao bitters, stirred and served in a coupe.
Yéyo Blanco 96's higher proof holds its agave character alongside sweet red vermouth and chocolate notes. Cocoa-butter washing adds texture before the tequila is mixed into this Manhattan variation.
Ingredients
- 2 oz cocoa-butter-washed Yéyo Blanco 96
- 1 oz sweet red vermouth
- 2 dashes cacao bitters
- Orange peel garnish
Make it
- 01
Combine the prepared tequila, vermouth, and bitters in a mixing glass with ice.
- 02
Stir until properly chilled and strain into a coupe glass.
- 03
Express orange peel over the drink and garnish.
Before you mix
Prepare the cocoa-butter-washed tequila
- Yéyo Blanco 96 High Proof for a small batch
- Food-grade cocoa butter (not cosmetic cocoa butter)
- 1.
Use clean, dry utensils and a clean, sealable food-safe container. Cocoa-butter washing infuses flavor into the tequila, then removes the solid fat; prepare this before mixing the cocktail.
- 2.
Gently melt a small amount of food-grade cocoa butter in a heatproof bowl over hot water. Remove it from the heat before bringing it near the tequila. Never heat alcohol directly or work near an open flame.
- 3.
Combine the melted cocoa butter with the tequila in the container. Seal and gently mix; let the flavors infuse for a few hours, mixing occasionally. The amount of cocoa butter controls the intensity, so start with a modest test batch.
- 4.
Chill in the freezer until the cocoa butter forms a firm solid layer. The tequila may remain liquid. Lift off the solid fat without stirring it back into the spirit.
- 5.
Pass the tequila through a fine strainer, then a paper coffee filter into a clean bottle; repeat if visible fat particles remain. Keep the finished tequila refrigerated and label it. No shelf life has been established for this homemade preparation; do not assume alcohol makes it shelf-stable.
