1.5 oz. mole Pueblo Viejo Reposado
1 oz. caramelized pear-infused Cocchi Barolo Chinato
.5 oz. St. George spiced pear liqueur
.5 oz. cinnamon syrup
.25 oz. 5% lactic acid solution
2 drops Bittermens Xocolatl mole bitters
2 drops 20% saline solution
Combine ingredients in a shaker, add ice, and shake.
Fine strain into a rocks glass with one large ice cube.
Mole reposado
1000mL Pueblo Viejo Reposado
133.5g cacao nibs
1.34g dried chile de árbol
Mince the chiles, add to an airtight container with the cacao nibs and tequila, infuse at room temperature for three days. Strain through a chinois.
Pear Chinato
1000mL Cocchi Barolo Chinato
760g thinly sliced anjou pear
20g canola oil
Sauté sliced pears in canola oil over high heat until browned. Combine with Chinato and infuse for three days in the fridge. Strain through a chinois.
Cinnamon syrup
20g cinnamon sticks
500g sugar
500g water
Roast cinnamon sticks in oven at 500F for three minutes. Combine sugar and water in vitamix blender or similar and blend for about two minutes. Add roasted cinnamon sticks and blend for three minutes. Strain through a nut milk bag.
The concept and spec for this drink were created by Anna Schmeltzer. [Insert Anna inspiration blurb here] I suggested infusing the caramelized pears into the Cocchi Barolo Chinato, which is a delightful aromatized wine infused with cinchona, gentian, rhubarb, and cardamom. This would play well with the cinnamon and other baking spices present in the spiced pear liqueur, while also contributing some bitter aspects to help with balance and providing a deep fruit note. Additionally, I find vermouths to be better vehicles for fruit infusions in general. All these various aspects come together to make the perfect winter cocktail to sip by the fireplace on a cold day.