One Good Ritual

The Mayan Martini was an idea sparked by reading about cocoa nib infusions. My brain immediately went to xocolatl, Mayan hot chocolate. Rich, bitter, spiced. “A sacred, elite elixir”. The drink should match that elevated status.

The plan is to infuse tequila with coco nibs. I will also infuse a separate tequila with jalapenos, likely removing the placenta, pith, and ribs to reduce bitterness. This would be a cold infusion to widen the window before the vegetal flavors go bitter.

Mezcal. Atomized. This gives the aura of smoke, fire, ceremony. This function could also be filled by a glass smoking kit, but I would prefer Mezcal to be used if it fits the spec.

Vermouth. This was an interesting question. The drink needs a little bit of sweetness so it doesn’t lean strictly into bitter and spice. Lightly sweet? That puts the vermouth need somewhere in the Cocchi Americano or Lillet Blanc range.

Foam. Xocolatl is described as a frothy drink, poured between vessels to develop and build up the foamy layer. I think egg white would be too heavy, again, so the eggless foaming solution may be the move here. Possibly aquafaba. This also means the drink is necessarily shaken.

Glassware. This is firmly in the Nick & Nora or Coupe territory, depending on just how much aroma the drink wants above it.

Garnish. A pickled, or raw, jalapeno wheel riding the rim.

The drink should be fairly dangerous. I think the garnish immediately gives away that “this is not to be taken lightly”. And I kind of want the rest of the drink to follow that thread.