Café Ancho



2 oz reposado tequila

3/4 oz Ancho Reyes chili liqueur

1/4 oz coffee liqueur

3 dashes chocolate bitters

Garnish: cacao-nib sugar rim


Rim a cocktail glass with *cacao-nib sugar and place in freezer to chill. Combine all ingredients in a mixing glass and stir with ice. Strain into your rimmed glass over one large ice cube. 

*Cacao-nib sugar rim:
Combine 2 parts raw cacao-nibs with 1 part Demerara sugar. Use a spice grinder or mortar and pestle to grind them up as fine as possible. Place your glass in the freezer for several minutes. Once you remove it, leave it out a few seconds so that it fogs up slightly. Gently roll the edge of the glass in the mixture and it will stick to the glass.

High-Proof Preacher original recipe