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.

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.

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.