101 Best New Cocktails: El Diablo Loco by Giuseppe Serra, The Palomar Restaurant, London, England, UK
El Diablo Loco
Giuseppe Serra, The Palomar Restaurant, London, England, UK
“I created the ‘El Diablo Loco’ after having a cherry chocolate with my espresso during a dinner with friends; I got inspired by those flavours, and wanted to replicate them into a drink.
“I decide to use El Dorado 8 year rum as I think it works well with the idea of an after-dinner cocktail. I then infused the Antica Formula vermouth with coffee, I also used Cherry Heering and finished with a bit of Mezcal Chichicapa, to give a bit of smokiness to the cocktail, as I think it works well with coffee. As garnish, a classic truffle chocolate completed in a unique result which the idea was. SALUTE!” Giuseppe Serra
10 ml (.33 oz) Coffee-Infused Carpano Antica Formula*
10 ml (.33 oz) Cherry Heering
10 ml (.33 oz) Del Maguey Chichicapa Mezcal
1 Truffle Chocolate, as garnish**
Stir over ice and strain into a chilled cocktail glass. Add the garnish.
*Coffee-Infused Carpano Antica Formula: Infuse 50 g (about 6 tablespoons) of ground coffee in 375 ml of vermouth for 20 minutes. Strain through a double layer of cheesecloth.
**Truffle Chocolate: Combine 300 g (10.5 oz) of 54% chocolate and 125 g (.5 cup) of whipping cream in a saucepan over medium heat. Bring just to a boil. Add 40 g (about 3 tablespoons) of sugar, then mix all with 15 g (1 tablespoon) of butter. Store everything in the fridge for 24 hours, then shape into truffles about 5 grams each.
gaz sez: Jeez this was a pain to put together, but the resultant drink makes it all worth while. Giuseppe makes his own chocolate truffles for the garnish, but for the sake of ink and space we’re going to let you buy a good commercial brand. Don’t miss out on the garnish, though. After the chocolate has soaked in this spectacular drink, it’s a very beautiful thing in the mouth. Promise.
SUBMIT your recipe for consideration HERE
Find the 101 Best New Cocktails App, and the book, right HERE