Believe it or not, my cocktail was inspired by the rich memory of my birthday, which came complete with a traditional Mexican Sunday Brunch, whipped up at home during this pandemic situation by a very good friend!
Thus, I named it, Mexican Brunch and it’s a twist on a spicy Flip. The concoction features rich chocolate notes, a velvety, creamy texture, a hint of smokiness and a touch of spice. A whole egg gives the drink smoothness and the compelling medley of flavors will delight and refresh the most discerning of drinkers. In the end, it’s one heart and one drink harmony for the ages. Cheers!
By Trinh Quan Huy-Philip
- 1 1/2 oz. Mozart Dark Chocolate Liqueur
- 3/4 oz. Del Maguey Mezcal Vida
- 3/4 oz. Ancho Reyes Chile Liqueur
- 3/4 oz. half & half
- 1 whole egg
- Nutmeg (for garnish)
Preparation: Shake all ingredients in a cocktail shaker with ice. Strain into a coffee cup and grate a little nutmeg on top.
Meet Trinh Quan Huy-Philip
CHILLED 100 Member – San Antonio
Trinh Quan Huy-Philip started out in the biz as a waiter at CHU Bar in Saigon, Vietnam, and it was there that the mixology bug first bit him. Captivated by the creativity and customer interaction involved in the job, he enrolled in a bartending school. After qualifying, Huy-Philip stirred and shook his way through a number of Vietnam’s hotel bars, including the Park Hyatt Saigon, where he gained the confidence to journey across Asia to Europe and then to the US. He currently calls San Antonio his home base and can be found nightly at the Jet-Setter, a craft cocktail bar recently listed as one of the Top 10 Honorees (Regional) for Best New American Cocktail Bar by the Tales of the Cocktail Foundation’s Spirited Awards.