I created this cocktail two years ago.

Chocolatey, tropically warm feelings on a -40 degree windchill day in Chicago!

THE VERACRUZ

2 oz Partida Añejo Tequila
1 oz Benedictine
1 ½ oz Chile Ancho-Chocolate Sauce*

Shake and strain into chilled cocktail glass.

Garnish with Cinnamon stick.

*Ancho-Chocolate Sauce

Puree of chile ancho, Mexican chocolate and cinnamon.

rehydrate chiles…puree…double strain…puree should be smooth as silk with no skins. Melt mexican style chocolate with splash of milk and ancho chile puree…2 parts chocolate to one part chile…pinch of cinnamon to taste…