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South Central

Origin: 
Eben Freeman, Tailor, New York City
Ingredients: 
4 dashes mole tincture*
⁄2 oz white crème de cacao
11⁄2 oz Diplomatico Reserva Rum
11⁄2 oz Flor de Caña Rum, 4-year-old
Orange peel garnish

Combine mole tincture, white crème de cacao, and rums in chilled bar glass. Add ice cubes, stir, and strain into chilled martini glass. Garnish with orange peel.


*Mole Tincture
Infuse mole sauce in white rum by stirring thoroughly before steeping
for 24 hours and then straining solid particles. Dissolve gelatin, 0.5% by weight, into the mole-infused rum. Freeze gelatin and mole-infused rum solution in liquid nitrogen. Wrap frozen solution in cheesecloth, and suspend in refrigerator overnight, allowing mole-infused rum to drip out of the cheesecloth into a collection vessel. Collect clarified mole tincture, and store in a tightly stoppered apothecary jar.

 

"When you are using an exotic ingredient in a cocktail, you should taste the flavor, but in this case, the mole tincture serves as a modifier, not as the dominant flavor. I found a suitable mole sauce in a jar in the kitchen that Sam [Mason] was using for a soft chocolate dessert, but when I put it in the rum, it was cloudy and nasty. A gelatin clarification came to mind, but because the mole-infused rum needed to be frozen and alcohol at rum’s strength will not turn into a solid in a conventional freezer, I turned to liquid nitrogen to do the job. The mole works in the drink, which is all spirits, by softening the middle with a sesame note. The ancho serves as the acid element, but the finish is not hot. The mole flavor comes through but does not overwhelm the drink.”

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