Peruvian Dinner Mint Cocktail
Chocolate cocktails can be a sweet deception: they promise decadence, only to deliver syrupy heaviness. A Peruvian Dinner Mint cocktail is the siren song without the shipwreck: authentic taste, light and composed. Roasted organic Peruvian cacao husk combines with peppermint and spearmint, a base that works beautifully with either scotch or vodka in a sea of vanilla-infused creamy milk over ice. It offers a pure and refreshing alternative to sugary chocolate liqueurs—one you won’t find in a bar.
Ingredients
Peruvian Dinner Mint Organic Tea
Recommendation: Benromach Organic Scotch
Recommendation: Antipodes Organic Vodka
Made By Cow milk
Pyure Organic Maple Flavored Syrup, or Escuminac Organic Maple Syrup
VanillaBazaar Organic Vanilla Extract
Fresh Organic Mint
Recipe Steps
- Prepare your tea liquor infusion (see our guide)
- To a cocktail shaker, add 1 shot of Peruvian Dinner Mint tea-infused spirit per intended number of cocktails.
- Also add ice, your milk of choice, 1 Tbsp organic maple syrup (or alternative), a few drops of vanilla extract + mint. Shake very well.
- Add ice to your glass.
- Pour shaker contents into your glass, letting through only the liquid.
- Garnish with fresh mint + a sprinkle of Peruvian Dinner Mint tea.