complicated gemini, the sign of the multi tasking twins, is frequently found in two places at once. defying the laws of physics, she somehow squeezes in time to go to the gym, have dinner with her best friend, and go on a date, all around the same time, and all after a hectic day at the office. oh yes, her filofax would make the rest of our collective heads spin. and for this constellation whirlwind i bring you the over-complicated CHOCAMOLE. procuring the ingredients for this interesting libation had me running around like a gemini. and the taste… it’s interesting flavor, like gemini, is neither here nor there. peanut, chocolate, cumin… which is it? like, where is gemini? she was just here a minute ago! one of the multitude of ingredients included in this concoction is CUMIN, ruled by mercury. an airy and feathery-leaved plant with delicate white flowers, it belongs to the light-footed and speedy planet. CUMIN is a mercurial herb and is owned by gemini.

CHOCAMOLE

1 1/2 oz. Partida Reposado tequila
1 oz. Chocolate “molé” mixture (Recipe to Follow)
1/2 oz. agave nectar
1 dash Regan’s Orange bitters (or FEE BROTHERS BLOOD ORANGE which i used)

In a mixing glass full of ice, add all ingredients. Shake, as if being chased by seven demons, for ten seconds. Strain into a chilled cocktail glass. Garnish at will.

CHOCOLATE MOLE

Recipe will yield approx. sixteen servings

2 oz. high quality semisweet chocolate (buy pure cocao, uncut with any dairy for the healthiest chocolate. yes, i did say healthy)
5 tablespoons peanut butter (non-hydrogenated, as our bodies cannot break down hydrogenated ingredients. hence they sit in our bodies fer like evuh.)
2 cups water
1/2 cup whole milk (i used almond milk which worked fine. it’s the healthiest choice around. milk is just bad. if you must drink it, at least drink organic so you don’t ingest obscene amounts of hormones. soy is questionable. almond milk is the way to go!)
1 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. dried oregano
1 tsp. whole black peppercorns
1 tsp. dried ground guajillo chile, or similar

Bring two cups of water to a boil in a medium saucepan. Reduce heat to medium and add peanut butter and milk. Whisk until smooth. Add spices and let simmer until mixture thickens to the consistency of a light batter. While hot, pass through a fine strainer, using the back of a ladle to push mixture through. Immediately add chocolate and stir to melt. Let “molé” cool to room temp. before using. (Recipe created by Tad Carducci )

photo UNI-GRAZ