Signature
Matthew Kelly / Supercall

Cognac • Sweet
Black Sesame

Created by Nico de Soto of New York City’s Mace Cocktail Bar, this creamy cocktail requires some serious prep, but we promise it’s worth the extra work. Made with bittersweet cacao nib-infused Cognac and tangy avocado purée, the full-bodied libation gets a double dose of its namesake ingredient. De Soto uses both sesame oil and a black sesame syrup to give the cocktail an extra rich, exotic flavor. Sweet and silky, it’s a perfect drink to sip after dinner or anytime your sweet tooth comes calling.

The Essentials

cocoa nib-infused Cognac
avocado purée
black sesame syrup
Shaker
Strainer
The Details
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Ingredients

1.5 oz cocoa nib-infused Cognac
1 Egg
.5 oz sesame oil
.5 oz avocado purée
1 oz black sesame syrup
Black salt

Method

  • Add all of the ingredients except the garnish to a cocktail tin and dry shake until mixed.
  • Add ice to the tin and shake until chilled.
  • Strain into a flip or rocks glass.
  • Garnish the drink with black salt.
expert
Strength:
Cocoa Nibs-Infused Cognac
Custom Ingredient

Ingredients

1 750-mL bottle Cognac
30 grams cacao nibs

Method

  • Toast cocoa nibs in a pan until fragrant.
  • Add cacao nibs to the bottle of Cognac and let infuse for 48 hours.
  • Strain.
Black Sesame Syrup
Custom Ingredient

Ingredients

.25 Cup black sesame paste
.25 Cup water
.25 Cup sugar

Method

  • In a small saucepan over low heat, stir together the black sesame paste and water.
  • Slowly add sugar, and stir until fully dissolved and silky, approximately 20 minutes total.