The Dirty Sanchez

Adapted by StarChefs.com
April 2010
Yield: 1 Cocktail

INGREDIENTS:

Cocoa Soil
360 grams butter, cold
360 grams almond flour
270 grams sugar
270 grams flour
4 grams salt
90 grams cocoa powder
90 grams cacao nibs
Assemble and Serve
½ ounce St. George Absinthe, plus more for spraying
¾ ounce Frangelico, plus more for spraying
1 ½ ounces Grey Goose vodka
¾ ounce fresh lemon juice
½ ounce simple syrup
cocoa soil

METHOD:

For the Soil:
Preheat the oven to 350°F. Mix the butter, almond flour, sugar, flour, and salt together until well combined. Incorporate the cocoa powder and cacao nibs. Roll this mixture out and bake on a lined cookie sheet for 10 to 15 minutes. Allow the mixture to cool before crumbling. Reserve.

To Assemble and Serve:
Put a small amount of absinthe and Frangelico into spray bottles. Spray the cocoa soil with both to coat evenly. Combine the absinthe, Frangelico, vodka, lemon juice, and simple syrup in a cocktail shaker with ice. Shake. Serve up in a chilled martini glass alongside a spoonful of the sprayed cocoa soil.