Top Friends: A Winter Cocktail

Name: Top Friends: A Winter Cocktail
Yield: 10
Cuisine: American

Recipe: Kiki Avalos-Gould , Homemakers Bar , Cincinnati

Photo: Donnie Massingale

December 01, 2023

A winter warmer with a spicy kick.

Fend off winter’s chill with this winter cocktail from Kiki Avalos-Gould of Cincinnati’s Homemakers Bar. Inspired by her love of the Chinese dish, mapo tofu, and made with reposado tequila, a Sichuan chili oil-infused amaro, and vegan soy sauce caramel, it “hits all five flavor profiles: sweet, sour, bitter, salty, and umami or savory, plus a little spicy,” says Avalos-Gould.

Ingredients

1 1/2 oz. reposado tequila
1/2 oz. Sichuan-infused Meletti amaro
1/2 oz. vegan soy caramel
hot water
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Sichuan-Infused Meletti
750ml Meletti amaro
1 1/2 oz. Tbsp. Sichuan chili oil
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Vegan Soy Caramel
1 can Coco Lopez
1 1/2 cup coconut sugar
5 Tbsp. quality dark soy sauce

Tools:barspoon
Glass:mug
Garnish:Whipped cream sprinkled with Chinese five-spice, star anise

Preparation

Add the tequila, Meletti, and caramel to a mug and top with hot water. Stir to combine, then garnish.

Sichuan-Infused MelettiCombine the Meletti and sichuan in a container, seal with a lid, and shake. Let it sit at room temperature for an hour or two, making sure to shake occasionally. Afterward, put it in the freezer overnight. Strain through a coffee filter. Will last to the expiration date of the Sichuan oil used, or 24 months when refrigerated.

Vegan Soy CaramelIn a small pot over medium heat, combine the sugar and Coco Lopez and stir continuously for 5 to 8 minutes, making sure it doesn’t burn. Remove from the heat and stir in the soy sauce. Will keep in the refrigerator for up to a month.