Drinks, food

The Heart of Darkness cocktail

Paul Wagtouicz


heart of darkness

We're always on the lookout for fun new food and drinks trends. And lately, inky dark cocktails have been popping up, coinciding perfectly with our July 2017 #HLBWIssue – if you're looking for an explosion of monochrome inspiration, get your copy in stores or online now. Bartenders have been experimenting with activated charcoal, squid ink (not to be used if you have seafood allergies), toasted black sesame seeds and black walnut hulls to produce dramatic drinks.

Here's one to try making yourself: the Heart of Darkness cocktail, originally created by Courtney Colarik for Pouring Ribbons in New York.

heart of darkness

Ingredients
45ml Cimarrón Blanco tequila
45ml Koch Espadín mezcal
45ml freshly squeezed lime juice
45ml agave syrup
2 teaspoons activated charcoal raspberry preserves (make this by blending a 37g jar of raspberry preserves with 5 teaspoons of activated charcoal)
1 dash Bittermens Xocolatl Mole bitters

Method
Shake all ingredients with ice and fine-strain into a glass filled with crushed ice. We recommend using a snifter glass for best effect and garnishing with an activated charcoal-sprayed orchid for a deadly look.