The Washington Post

Cocoa Smoke

Cocoa Smoke 1.000

Deb Lindsey for The Washington Post

Spirits Feb 7, 2016

The power trio of chocolate, the grassy smoke of mezcal and ancho chili pepper liqueur makes for a heady, sexy sip.

Where to Buy: We like Tempus Fugit's complex creme de cacao for the chocolate component, but Godiva Chocolate Liqueur will also work. Tempus Fugit Crème de Cacao and Ancho Reyes are available at Ace Beverage in the District and online.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • Ice
  • 1 1/2 ounces mezcal
  • 1/2 ounce creme de cacao (see headnote)
  • 1/2 ounce ancho chile liqueur (see headnote)
  • 3 dashes chocolate bitters or Aztec chocolate bitters
  • Twist of orange peel, for garnish


Fill a mixing glass with ice, then add the mezcal, creme de cacao, ancho chili liqueur and bitters. Stir for 30 seconds or until the mixture is chilled, then strain into a cocktail (martini) glass.

Twist/express the orange peel over the surface of the drink. Run it around the rim, then drop the peel into the drink.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan and Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 180

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 0mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 4g

Protein: 5g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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