Cocktailing Coast to Coast: Dr. Jones
Try this chocolate coconut cocktail made in the desert and enjoyed as dessert.
Aug. 27, 2019
From the Cocktail Coast to Coast Series
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Bartender Jason Asher is bringing the heat to the Phoenix cocktail scene with the Dr. Jones drink recipe featured in Phoenix Magazine. This delightful mix of Patrón Añejo, chocolate, coriander and coconut will take your at-home mixology skills to the next level.
Dr. Jones Cocktail Recipe
- 2 oz Patrón Añejo
- .75 oz Agave nectar (UNCUT)
- .75 oz Lime juice
- .75 oz Lemon juice
- .5 oz Grapefruit cordial*
- .5 oz Lillet Rouge
- .25 oz Clement Mahina Coconut
- ½ oz Egg white
- 1 Bar spoon Cacao nib tincture**
- Garnish:Star anise, grated and floated on top.
- Combine all ingredients in a shaker without ice and shake to combine and aerate.
- Add ice and shake again to chill.
- Strain into a chilled coupe.
- Garnish by grating a little star anise over the top and then resting the remaining piece on the surface.
*Grapefruit cordial:
Use a mortar and pestle to combine 5 star anise (micro planed), 5 grams white peppercorn, and 5 grams coriander. Separately bring 400 grams of water to a boil and then turn off heat. Add the spices and let steep 20 minutes. Fine strain the mixture and then add 400 grams of sugar. Add the zest of two grapefruits and infuse for one hour. Add 123 grams of grapefruit juice and ¼ oz Absinthe.
**Cocoa nib tincture
Combine 150 grams cocoa nib and 500 grams white rum. Sous vide at 130 degrees for one hour. Let cool fully then fine strain.