I first met Sabi Khalsa at my friend Beatrice Valenzuela’s house. It seemed like every time I went over to Bea’s for dinner Sabi was in the kitchen putting together some incredibly delicious, not to mention gorgeous, cocktail. In the past year, Sabi launched her cocktail company Funmakers and turns out her signature unique cocktails for events big and small around LA.
With Thanksgiving right around the corner, I asked Sabi if she would create two festive cocktail for LA in Bloom readers. I feel like this first one would be such a treat for any holiday party, including Thanksgiving. A little sweet and a bit smokey, this is a damn near perfect drink for any special occasion.
SPICY CHOCOLATE AGAVE
1 1/2 oz. tequila blanco
1/2 oz. mezcal
3/4 oz. chocolate syrup*
1 oz. fresh orange
1/2 oz. fresh lemon
2 dash chocolate bitters
A few drops rose water
dry rose petals
Shake all ingredients well in a cocktail shaker with plenty of ice. Strain into a chilled coupe rimmed with chocolate chili mixture.** Top with orange rind, dry rose petals, and cacao nibs.
*chocolate syrup – in a pot, mix 2 1/2 cups water, 2 cups sugar, 1/2 bar Mexican hot chocolate, 4 allspice berries, small handful of cacao nibs, 1 cinnamon stick, 1/2 dried habanero chile (or other spicy dried chili). Bring to a simmer and let cool. Blend and strain into a jar and store syrup in fridge.
**chocolate chili rim – mix equal parts crushed Mexican hot chocolate, powdered chile, and coarse salt. Put on a small plate, rim glass with lime and then dip in powdered mixture.