Stirred · Rocks
GarnishOrange twist
Stirred · Rocks
Javelle Taft, Death & Co, New York City (2025)
Cocoa Tea cocktail recipe
What goes in it
- 1.5 oz
- 0.25 ozOloroso sherry
Bottle · Oloroso Sherry
- 0.25 ozCoffee amaro
Bottle · Coffee Amaro
- 0.25 oz
- 0.5 tspChocolate black tea syrup (2:1)
House prep · Recipe below ↓
- 1 dash
Method · Stirred
- 1Stir everything with ice until chilled.
- 2Strain over a large cube in a rocks glass.
- 3Express an orange twist over the top and drop it in.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Orange twist
Prep ahead
House prep
Chocolate Black Tea Syrup (2:1)
- Yield
- About 200 ml
- Keeps
- 3 weeks
- Storage
- Refrigerated
Ingredients
- 1 gChocolate-flavored black tea
- 100 mlHot water
- 200 gCane sugar
Method
- 1Steep the tea in the hot water for fifteen minutes and strain. Blend the tea with the sugar until dissolved.
Mixer
Smoked Salt Solution (1:4)
- Yield
- 50 g
- Keeps
- 6 months
- Storage
- Room temperature
Ingredients
- 10 gSmoked salt
- 40 gHot water
Method
- 1Blend the smoked salt with the hot water until dissolved and decant into a dropper bottle.
About the Cocoa Tea
Cocoa Tea is an Old Fashioned-style cocktail made with aged rum, oloroso sherry and coffee amaro, created by Javelle Taft at Death & Co in 2025.
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