AZTECA

Azteca image

Provided by Emilie Baltz

Yield Makes 2 drinks

Number Of Ingredients 18

For the coconut sea salt:
2/3 cup unsweetened coconut flakes
1/3 cup fine sea salt
For the chile elixir:
5 small hot chiles, such as red jalapeños, cut into long, thin strips
16 ounces distilled or tap water
For the vanilla elixir:
8 ounces pure vanilla extract
8 ounces distilled or tap water
For the Azteca:
Juice of 1 lime
1/4 cup coconut sea salt
2 tablespoons sweetened cocoa powder
2 ounces chile elixir, or more to taste
2 ounces vanilla elixir
2 ounces simple syrup
Ice
9 ounces soda water

Steps:

Make the coconut sea salt:
In a food processor, process the coconut flakes and salt until fully combined, about 1 minute-the mixture will be light and fluffy. DO AHEAD: Coconut sea salt can be prepared in advance and stored, in an airtight container at room temperature, up to 2 weeks.
Make the chile elixir:
In a small saucepan, bring the chiles and distilled or tap water to a boil over high heat. Reduce the heat to moderate and simmer, uncovered, until reduced by half, about 15 minutes. DO AHEAD: Chile elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the vanilla elixir:
In a small saucepan, bring the vanilla and distilled or tap water to a boil over high heat. Reduce the heat to moderately low and simmer, uncovered, until reduced by half-note that this reduces very quickly, in about 5 minutes. DO AHEAD: Vanilla elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the Azteca:
Pour the lime juice onto a small plate and spread the coconut sea salt on a second small plate. Dip the rim of a 12-ounce glass into the lime juice, then dip it into the coconut sea salt to lightly coat.
In a cocktail shaker, combine the cocoa powder, chile elixir, vanilla elixir, and simple syrup. Shake vigorously until well combined. Add ice to the prepared glasses, then strain the Azteca into each glass. Add enough soda water to fill each glass, then stir to incorporate.