This Slow Hand cocktail by Cardinal bartender Jake Cifuentes is like a liquid version of Mexican chocolate — rich, smooth, spicy. Even though it's served over ice, it's naturally warming thanks to a kick from the cocoa-cayenne syrup. So good for fall.
By Jake Cifuentes
1 ounce cocoa-cayenne simple syrup*
2 ounces Cardinal Spirits Songbird Craft Coffee Liqueur
2 ounces Cardinal Spirits Vodka
Whole coffee beans for garnish
Combine ingredients in a shaker with ice; shake and strain into a glass with ice. Garnish with a few coffee beans.
*To make a the cocoa-cayenne simple syrup: Combine 1 cup water, 1 cup sugar, 1 teaspoon cayenne powder, and 1/4 cup unsweetened cocoa powder in a saucepan. Bring to a simmer to dissolve ingredients. Remove from heat and let cool before using. Add more cayenne to taste if you like more heat!
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