Representing a “Novo-Andean approach to mixology,” this uber-popular cocktail has been a menu staple at Andina for 13 years. It combines ajies (Peruvian hot peppers) with hazelnut-espresso vodka and Fortunato No. 4 chocolate, which is made from a Peruvian cacao bean previously thought to have been extinct. “It’s a sweet, spicy chocolate drink with great cultural significance,” bartender Ethan Atkinson says.
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