As the winter chill settles in, there’s nothing quite like a cozy cocktail to warm both the body and soul. This new cocktail not only evokes the spirit of winter but also elevates it … Lone Star Cocoa.
It’s a fusion of rich Mexican hot chocolate, Milam & Greene Unabridged Vol. 3 Bourbon, and a hint of spice … perfect antidote to a frosty night.
Created by Sailor Guevera, Lone Star Cocoa is a comforting blend of deep, velvety flavors with a touch of heat. The key ingredient, Milam & Greene’s Unabridged Vol. 3 Bourbon, adds complexity and warmth to the cocktail. This limited edition, uncut and unfiltered bourbon is a perfect balance of Kentucky’s traditional depth, Texas’s bold spirit, and Tennessee’s smooth refinement.
It’s mahogany in color, with aromas of caramelized brown sugar, vanilla, and hints of oak, leather, and cigar boxes. On the palate, it’s silky and viscous, revealing flavors of sweet cornbread, crème brûlée, and malted milk chocolate.
Guevera, who crafted the drink, was inspired by the bourbon’s unique flavor profile. “When I first tasted this whiskey, the roasted almonds and peanut brittle notes blew me away,” she said. “I knew I wanted to bring spicy heat and chocolate into the mix.”
She noted that the addition of Ancho Reyes, a chili liqueur, brings a subtle kick that complements the bourbon’s rich character without overpowering it. Together with the smooth and creamy Mexican hot chocolate, the result is a perfectly balanced, spicy-sweet indulgence.
To make your own Lone Star Cocoa, simply stir together 1.5 oz of Milam & Greene Unabridged Vol. 3 Bourbon, 3 oz of prepared Mexican hot chocolate, 0.5 oz of Ancho Reyes, and a few dashes of Hella Mexican Chocolate Bitters. Garnish with a dusting of cinnamon or, for an extra touch, mini marshmallows and a sprinkle of cayenne.
This winter, embrace the magic of the season with the rich, spicy warmth of Lone Star Cocoa. It’s more than just a drink … it’s a story in a cup.
Sips & Sites & Bites 
Leave a comment