Celebrate Spring with Bartender Alessio Sarti’s Second Bloom Cocktail Made with Mozart Dark Chocolate Liqueur
Spring cocktails often bring brightness and renewal to the bar menu. For Miami bartender and Chilled Creator, Alessio Sarti, the season is about transformation as much as it is freshness.
With Second Bloom, he reimagines what a spring serve can be by layering rich chocolate, citrus, and spice through a sustainability-driven lens.
Built with Mozart Dark Chocolate Liqueur and Mozart White Chocolate Cream, the cocktail balances indulgence with refinement, while techniques like sous vide infusions and shrub-making extract maximum flavor from every ingredient. The result is an expressive drink that honors that idea that nothing is wasted and everything evolves, and everything blooms again.
Every element in this cocktail is designed to evolve beyond its first use. Vacuum and low-temperature techniques are used to extract maximum flavor. Each ingredient is then reused and transformed, minimizing waste while enhancing
complexity. A refined philosophy where nothing is discarded and everything blooms again.
Second Bloom
Ingredients
1 oz Mozart Dark Chocolate Liqueur
1/2 oz Mozart White Chocolate Cream
1 oz Cacao and Tonka Infused Bourbon*
1/2 oz Burnt Orange Cacao Shrub**
1 dash Saline Solution
1 dash Chocolate Bitters
Dehydrated orange peel infused with bourbon and cacao nibs (for garnish)
Preparation
Shake with ice and double strain into a chilled Nick & Nora glass.
Finish with the infused dehydrated orange peel and cocoa olive oil mist (50 g extra virgin olive oil, 5 g cacao nibs—sous vide at 50°C (122°F) for 45 minutes.
*Sous Vide Cacao and Tonka Infused Spirit: Vacuum seal ingredients.
250 ml Bourbon or Aged Rum, 25g Cacao nibs, .5g Tonka bean (grated) (approx. 1/4 bean), 4g orange peel.
Cook at 60°C (140°F) for 1 hour using immersion circulator.
Fine strain.
**Burnt Orange and Cacao Shrub
Ingredients
200 g orange peel
150 g sugar
150 g apple cider vinegar
10 g cacao nibs
1 g sea salt
Preparation
Lightly burn orange peel.
Vacuum seal with sugar and cook at 55°C (131°F) for 45 minutes.
Add vinegar and cacao nibs, rest 12 hours, then strain.
The post Celebrate Spring with Bartender Alessio Sarti’s Second Bloom Cocktail Made with Mozart Dark Chocolate Liqueur appeared first on Chilled Magazine.