We have to start the Kinsman Rakia 2019 Brandy Alexander Tour somewhere, so what better place than where Kinsman is made!
For the fifth annual Brandy Alexander Tour, Dorćol bartender Brittany Dinhobl played with unique flavors to replicate the allure of a mole blanco found in Mexican cuisine. To create that complex combination of sabores, Britt reduced clear Creme de Cacao with dried apricots, habanero, white chocolate, almonds, a white chocolate mocha creamer and cinnamon sticks. The mixture is then paired with Kinsman Rakia and shaken to produce a velvety sweet tipple.
Make your own at home!
Mole Blanco Alexander
1 ounce Kinsman Rakia
1 ounce Mole Blanco reduction (see below)
1 ounce half and half
Mole Blanco Reduction:
1 (750ml) Creme de Cacao
6 dried apricots
1 (16-ounce) bag white chocolate chips
1/2 cup slivered almonds
2 cups white chocolate mocha creamer
2-3 cinnamon sticks
2 habanero peppers, sliced in half
In a saucepan, bring Creme de Cacao and rest of ingredients except habaneros to a simmer. Let cook down for about 10 minutes stirring constantly. Add habaneros and steep for 2 minutes. Remove from heat and let cool. Fine strain to remove solids and seeds. Chill.
Directions:
In a shaking tin, combine Kinsman, half and half, and the Mole Blanco Reduction. Add ice. Shake vigorously until combined and strain into a chilled coup.
Don’t want to do all the work? Come visit us at Dorćol and have Britt whip one up for you this month!