Skip to main content
Epicurious
Cookbooks

El Molino

By Jim Meehan

El Molino refers to the "mill" used to grind fresh-roasted cocoa beans into chocolate.

Cooks' Note

—Jim Meehan, Spring 2009

Recipe information

  • Yield

    1 drink

Ingredients

1.5 oz. Sombra Mezcal
.75 oz. Lustau Palo Cortado Sherry
.25 oz. St. Elizabeth Allspice Dram
.25 oz. Marie Brizard White Crème de Cacao

Preparation

  1. Step 1

    Stir with ice and strain into a chilled coupe

    Step 2

    No garnish

From The PDT Cocktail Book by Jim Meehan, (C) © 2011 Sterling Epicure
TagsCocktailAlcoholBeveragesMezcalSherryCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
A Better Beer Can Chicken
Use the beer, not the can, for this citrusy take on a classic that nods to mojo criollo.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
Sweet Corn Butter Mochi With Coconut Crunch
This summery cake from Bake Club just happens to be gluten-free.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.