The Good Son's Mexican Chicken and Chocolate cocktail

How to make a sweet and savoury cocktail

The Good Son Toronto menu

Chicken? In a cocktail? OK, maybe not. There is poultry seasoning in this drink at The Good Son, though. Expect this kind of innovative creations at Vittorio Colacitti's restaurant in Toronto.

Mexican Chicken and Chocolate cocktail

2 oz. Cazadores Reposado tequila
1/2 tangerine, cut and muddled
1 oz. lemon juice
1 oz. poultry seasoning syrup, (see below)
5 dashes chocolate bitters
Callibault chocolate, to garnish

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

2 cups water
2 cups water
1 ounce poultry seasoning

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