The cocoa route led by the Cardenal Mendoza
This cacao route, which began in Mexico in 1520, reached the Andalusian ports, and was later extended to the rest of Central America, uniting two previously unknown worlds, with cacao, an extremely tasty product that incited lust, serving as a strong currency…
The idea of this cocktail It comes from the dates of the union of the glorious era of the Cardinal and the golden age of cocoa in Spain and then Europe.
In pre-Columbian America, chocolate was seasoned with chili peppers, resulting in a bitter and spicy mixture, hence the idea of this cocktail, with a sweet beginning in the mouth, received by the notes of cocoa and the sweetness of the grape and Jerez wines, passing with a lot of body through the tongue, leaving citrus notes of orange, with a spicy and somewhat hot finish in the mouth derived from the peperoncino.
A true delicacy for refined palates during aperitifs and round table meals with our group of “noble friends”.
Recipe
- 60ml of Cardenal Mendoza
- 30ml of cocoa liqueur
- juice of 1 slice of orange
- 15ml of homemade syrup (peppermint, blueberries, balsamic vinegar of Modena, sugar and water)
- 3 dashes of bitter (old fashion from Free Brothers)
- 1 orange twist
- smoked with cocoa beans
Glass: old fashion.
Decoration: the orange twist trimmed with a couple of cocoa beans.
Method of preparationWe macerate a slice of orange, extracting only the juice and removing the pieces, fill the tin with ice, add all the ingredients, give it a good shake with a double strain, serve it in the glass with an ice sphere, flavor it with an orange twist and finally smoke it. cocktail with cocoa beans with an Aladdin and we decorate.
Luis Ávila 
Mixologist in Panama and founder of Mixologist, a boutique event agency specializing in creating premium experiences through unique cocktails in Panama. Its founders are siblings Patricia and Luis Ávila, who have dedicated themselves to showcasing the vast experience that can be found in the world of cocktails and innovative fusions of alcoholic and non-alcoholic beverages.
For Luis Ávila, director of Mixologist, it is essential to be able to show the public that the strong point in mixology is high-end artisanal cocktails, which is why they seek to increase that extra value within the world of beverages.
