Monday, March 8, 2021

Dale Cooper (Death & Co. Recipe)


This is the first of the Death & Co. stirred tequila cocktails I decided to dabble with this weekend. On the dessert side, this cocktail by bartender Jessica Gonzalez is a tribute to the Twin Peaks character of the same name. 

There's a lot going on here, from the cinnamon syrup and coffee infused sweet vermouth. The cocktail ties together the chocolate, cinnamon and coffee flavors associated with ancient and modern day Mexico. It is strong and on the large side--the recipe calls for a large Martini glass because a coup just won't handle it. 

I made a few modifications, as I always do, to save time and make up for ingredients I don't have on hand. The first is replacing the Green Chartreuse with Dolin Genepy, which is a fine move when considering how many powerful ingredients are contending for your attention in this drink. The other thing I did was instantly flavor my simple syrup with MurLarkey Cinnamon whiskey. I just added 1 tsp. cinnamon whiskey to my portion of simple I was using for this drink. I also flavored my portion of sweet vermouth with a tsp. of MurLarkey coffee whiskey. My thinking is that MurLarkey has already made these infusions so I don't have to, which is kind of the beauty of these whiskey flavors.

The result is a rich cocktail that combines your dessert Manhattan with cinnamon, coffee and chocolate flavors for a very round and satisfying nightcap.

  • 2 oz. reposado tequila (El Jimador used)
  • 1/2 oz. coffee-infused sweet vermouth (Cocchi di Torino with MurLarkey coffee used)
  • 1/2 oz. Green Chartreuse (Dolin Genepy used)
  • 1 tsp cinnamon bark syrup (simple syrup and 1 tsp. MurLarkey cinnamon used)
  • 1 dash Aztec chocolate bitters 
 Stir all ingredients over ice, then strain into a Martini glass. 


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