I found this recipe in the book Classic Cocktails of the Prohibition Era, it’s also available on diffordsguide.com.

tequila, creme de cacao, cream, grenadine, cinnamon

This is one of those cocktails. The kind that make me think differently about tequila. Usually when I hear “tequila”, I think margs, palomas, or lime and salt. But in bartending school I learned how unique tequila is – it is more like a wine or brandy than other spirits.

Unlike other spirits, brandy and tequila depend on a crop. It is grapes or fruit for brandy, and blue agave for tequila. Other spirits depend on grain or molasses or any ol’ thing lying around, like potatoes.

This is why tequila and brandy have such heavy restrictions about the production and location. Cognac can only be made in Cognac, otherwise it is brandy; and tequila can only be made in Jalisco, otherwise it is mezcal. The people who make cognac/brandy and tequila/mezcal are artists in their craft, the same way winemakers are.

The more I learn about tequila and the more I taste it in different drinks, the more excited I am about taking a tequila tour of Mexico once this pandemic is over. I’ll skip the northern California wine tour…get me to Jalisco. 🇲🇽

The cocktail! It is delicious and creamy and not overly sweet. A chocolately-cinnamon tequila drink. The tequila gives a fruity freshness to the whole thing. I know that sounds so weird – open your mind to the possibilities of tequila! I’m happy to be working on this myself.