Mexican Chicken and Chocolate cocktail
Place ingredients over ice in a shaker. Shake well and strain into a cocktail glass. Serve immediately
The Calibault chocolate garnish is made by melting chocolate over a double-boiler, transferring to a squeeze bottle, squeezed out onto wax paper in the weave pattern, and left to cool. If you don't want to get that fancy, just a long piece of chocolate balancing on the rim will do just fine!
Poultry seasoning syrup
Heat the mixture in a medium pot over medium-high heat until the sugar melts. Strain to remove dry, excess poultry seasoning.
Keep refrigerated and use as desired.
Yields 2 cups of syrup.
- 1 cocktail
- Prep Time:
- 15 minutes