Non-alcoholic recipe
Cherry Cacao Sour
Tart cherry, orange and lemon meet a subtle roasted-cacao infusion in a dark-fruit sour served up.
Ingredients
- 75 ml chilled pasteurized unsweetened tart cherry juice
- 45 ml chilled cacao-nib water infusion
- 30 ml fresh orange juice
- 15 ml fresh lemon juice
- 10 ml 1:1 simple syrup by weight
Preparation
Pour 250 ml water at about 95°C over 8 g food-grade roasted cacao nibs, cover for 10 minutes, then fine-strain. Cool the strained infusion promptly and refrigerate at 4°C or below until chilled. Make simple syrup from equal weights sugar and water. Shake 75 ml chilled pasteurized unsweetened tart cherry juice, 45 ml chilled cacao infusion, 30 ml fresh orange juice, 15 ml fresh lemon juice and 10 ml simple syrup with ice for 10–12 seconds. Fine-strain into a chilled coupe, express one orange twist over the surface and rest it on the rim. Serve immediately.
Glassware
Chilled coupe, served up
Garnish
1 fresh orange twist
History
The name Afterglow is already used for a published non-alcoholic orange–pineapple–grenadine drink. This cherry, citrus and cacao-nib-infused Mixology sour has a different formula, but the stable slug “afterglow” needs publisher naming review. No exclusive title or historical invention is claimed.
Mixology View
The roasted-cacao note should sit beneath the tart cherry rather than turn the drink into chocolate juice. A defined short hot infusion is easier to reproduce than an unspecified cold brew, although flavour strength still needs editorial judgment.
Ingredient note
Cacao nibs may contribute caffeine and theobromine; amounts in the finished drink have not been measured. Use food-grade roasted nibs, strain the infusion thoroughly and refrigerate it promptly. Fresh-squeezed orange juice is unpasteurized; people at higher risk of foodborne illness should choose a separately specified pasteurized-juice variation.