Think of a Brandy Alexander that went to Mexico. Blanco tequila gives the chocolate and cream a peppery, green-agave edge, and a little grenadine sinks to the bottom as a red streak. It is sweet, rich and meant to be served in a small glass after dinner.
1 oz
blanco tequilae.g. Olmeca Altos · Patrón · Don Julio · Espolòn · El Jimador
1 oz
white crème de cacaoe.g. Giffard · Bols · Marie Brizard · Tempus Fugit
1 oz
cream
¼ oz
grenadine poured into the glass first for the red base
Garnish: Grated dark chocolate · Ice: Served up, no ice
Bloody Aztec
Creamy and sweet, with milk chocolate and vanilla up front and a peppery agave finish. Moderate in alcohol and very smooth.
The Bloody Aztec is a modern dessert drink whose inventor is unknown. It belongs to the Alexander family, which pairs a spirit with crème de cacao and cream in equal parts, a formula that goes back to the early twentieth century.
What sets this version apart is the tequila and the theatrical red base. Older recipes used a few drops of red food colouring in the glass; grenadine gives the same effect with some fruit flavour. The name plays on the dramatic look and the Mexican spirit rather than on any historical link.
Like a creamy chocolate drink with a peppery tequila finish and a hint of red fruit at the bottom.
No. A barspoon of grenadine gives the red base and adds flavour.
Yes, but the drink turns brown and the red layer is less visible.
The perfect sound
Creamy, sweet and a little rebellious.
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