Azteca
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Fine Sea Salt230 g
Distilled230 g
Pure Vanilla Extract2 tbsps
Cocoa Powder (sweetened)60 g
Vanilla (elixir)60 g
Simple Syrup1
Ice260 g
Soda WaterDirections:
1
Make the coconut sea salt: In a food processor, process the coconut flakes and salt until fully combined, about 1 minute—the mixture will be light and fluffy
2
DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks
3
In a food processor, process the coconut flakes and salt until fully combined, about 1 minute—the mixture will be light and fluffy
4
DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks
5
Make the chile elixir: In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat
6
Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes
7
DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks
8
In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat
9
Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes
10
DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks
11
Make the vanilla elixir: In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat
12
Reduce the heat to moderately low and simmer, uncovered, until reduced by half—note that this reduces very quickly, in about 5 minutes
13
DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks
14
In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat
15
Reduce the heat to moderately low and simmer, uncovered, until reduced by half—note that this reduces very quickly, in about 5 minutes
16
DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks
17
Make the Azteca: Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate
18
Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat
19
In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup
20
Shake vigorously until well combined
21
Add ice to the prepared glasses, then strain the Azteca into each glass
22
Add enough soda water to fill each glass, then stir to incorporate
23
Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate
24
Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat
25
In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup
26
Shake vigorously until well combined
27
Add ice to the prepared glasses, then strain the Azteca into each glass
28
Add enough soda water to fill each glass, then stir to incorporate