Drink in Focus: Mole Negroni at Coa Hong Kong
Asia's 50 Best Bars list . That it remains one of Hong Kong's best bars is testament to founder Jay Khan's ability to showcase the agave spirits he and his team are so passionate about, both via a curated selection of specialist bottles and the agave-focused cocktail menu. Khan was recently honoured at Asia's 50 Best Bars with the Industry Icon Award.
The team keeps things simple and approachable, and it's through cocktails like the Mole Negroni that
Khan is able to connect with the side of the market that may be wary of trying agave spirits straight up, while still taking inspiration from the bar's Oaxacan roots.
Jay Khan, co-founder of Coa, was recently honoured at Asia's 50 Best Bars, receiving the Industry Icon Award. Photo: Handout
'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.'
Coa Hong Kong is a Mexican craft cocktail bar specialising in all things agave. Photo: K.Y. Cheng
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].'
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