Drink in Focus: Mole Negroni at Coa Hong Kong
Jay Khan puts an unusual spin on the classic negroni, drawing inspiration from the spicy-chocolatey mole negro sauce of Mexico’s Oaxaca region
“The drink is inspired by the rich and complex mole negro [sauce] from Oaxaca, known for its unique combination of unsweetened chocolate, chilli and a variety of other ingredients,” notes Khan. “We crafted the Mole Negroni to capture that essence, balancing deep chocolatey flavours with a hint of spice and complexity. Most guests are pleasantly surprised by the chocolatey richness of the drink and often compliment the refined cacao notes.”
The Mole Negroni begins with a premix of Ocho Reposado tequila, Carpano Antica Formula and Campari in equal parts, with the addition of ancho verde liqueur and cacao husk. “We blend all the ingredients and charge them in an iSi canister [pressure foamer] with nitrous oxide, creating a pressure that rapidly infuses flavours,” Khan explains. “The process allows liquid to penetrate the pores of the cacao husk, which – being paper-thin and extremely porous – is perfect for infusing with liquids like spirit, making it far more effective than the cacao bean itself.”
The drink is strained through a cheesecloth and coffee filter to create a clear texture, before being stirred with saline solution for balance, and served with a chocolate coin as garnish. As far as infusing the cacao husk is concerned, the process is a relatively simple one. But how about when it comes to choosing an appropriate base and supplementary ingredients?
“To elevate our drink with a warm and woody depth, we chose reposado [slightly aged] tequila,” says Khan. “While a blanco could suffice, the complexity of the reposado is perfect for mimicking mole flavours. The Ocho Reposado brings delightful notes of vanilla, caramel and spice. We also use ancho verde liqueur, which is made with dry poblano [a mild chilli pepper from Mexico].”