Abuelita with a Cloud of Peach
A warming tequila, cinnamon and white crème de cacao cocktail over big ice, smoked with peach wood and dusted with ground cinnamon.
Ingredients
| 1 oz | 28 g | Don Julio 1942 Tequila |
| 1 oz | 28 g | cinnamon liqueur |
| ½ oz | 14 g | white crème de cacao |
| — | peach wood chips | |
| — | large ice cubes | |
| — | ground cinnamon |
Instructions
- Pour the cinnamon liqueur into a glass and set aside.
- Add the rest of the ingredients to a shaker and fill with ice. Shake well and pour into the glass.
- Pour into a glass with large ice cubes and place the drink disk on top of the glass.
- Load the smoking gun with peach wood chips, connect the hose to the drink disk, turn on the gun and ignite the wood chips.
- Once the glass is full of smoke, turn off the gun and let it infuse for 30 seconds.
- Garnish with ground cinnamon and enjoy.