by Sete

Ingrédients :

30 ml Mezcal*

30 ml de Vermouth de Forcalquier

30 ml d'Oloroso                                           

10 ml de Vin santo

2 ml d'eau


Méthode :

*Infuse 60 ml of Mezcal with 6 gr of grated cocoa

Let infuse one night and filter it.

Let it chill in the fridge and pour into a cool glass whenever you want to 

© recipe and pic : Julie et Giovanni - @sete________

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