Cocoa Day Tea & Alma del Jaguar Tequila Elixir

Story & Inspiration:
This cocktail pays homage to the deep warmth of Cocoa Day Tea—with its pennyroyal coolness, soft calendula florals, and orchard-bright dried apples—paired with the silky, oak-kissed complexity of Alma del Jaguar Añejo Tequila.
Together, they create a night-blooming, aromatic sip that feels both ancestral and modern—mysterious, warm, and quietly powerful.

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INGREDIENTS (1 cocktail)

• 2 oz Alma del Jaguar Añejo Tequila

• 1.5 oz Cocoa Day Tea, brewed strong & cooled

• 0.75 oz Spiced Apple Syrup (or honey crisp syrup)

• 0.5 oz Fresh Lemon Juice

• 2 dashes Chocolate or Mole Bitters

• Calendula petal or dried apple slice, for garnish

TO BREW THE TEA (for cocktails)

Cocoa Day Tea Concentrate:

• 2 teaspoons loose-leaf Cocoa Day Tea

• 4 oz boiled water

• Steep 5–6 minutes

• Cool completely

This keeps the pennyroyal cooling note and calendula florals vibrant. Learn more about brewing tea.

INSTRUCTIONS

1. Add tequila, brewed Cocoa Day Tea, spiced apple syrup, lemon juice, and bitters to a shaker with ice.

2. Shake until well-chilled.

3. Strain into a rocks glass over a large clear ice cube—or serve up in a coupe for a more refined presentation.

4. Garnish with a dried apple wheel or single calendula petal floating on top.

TASTING NOTES

✨ Warm, earthy cocoa nuance from the tea
✨ Bright orchard apple against smooth añejo tequila
✨ Floral honeyed lift from calendula
✨ Refreshing herbal coolness from pennyroyal
✨ Velvet finish from chocolate/mole bitters

It is bold, elegant, and unforgettable—perfect for evening gatherings, cultural dinners, or elevated tea-cocktail menus.