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.
cocoa nib-infused Cognac
black sesame syrup
1.5 oz cocoa nib-infused Cognac
.5 oz sesame oil
.5 oz avocado purée
1 oz black sesame syrup
Cocoa Nibs-Infused Cognac
1 750-mL bottle Cognac
30 grams cacao nibs
- Toast cocoa nibs in a pan until fragrant.
- Add cacao nibs to the bottle of Cognac and let infuse for 48 hours.
Black Sesame Syrup
.25 Cup black sesame paste
.25 Cup water
.25 Cup sugar
- 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.