Trending
MOST READ

Best Salsa Club

Best of SA 2013: 4/24/2013
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
A Primer on Freetail\'s Downtown Brewery

A Primer on Freetail's Downtown Brewery

The Beer Issue: Scott Metzger is almost too zen as we talk on the phone about the impending opening of Freetail’s Brewery and Tasting Room on... By Jessica Elizarraras 10/15/2014
The Different Types of Roommates You Might Encounter and How to Deal

The Different Types of Roommates You Might Encounter and How to Deal

College Guide 2013: If you’re going to be in a college dorm, a spacious apartment, a cramped shared bedroom or anywhere on a college campus for that matter, be prepared for your... By Mary Caithn Scott 8/20/2013
Statewide Showdowns

Statewide Showdowns

News: With less than a month until the November 4 general election, we thought we’d take a break from the local mayoral race and round up the latest on the... By Alexa Garcia-Ditta 10/15/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Nightlife

Behind the magic of Coco’s chocolate drink creations

Photo: Veronica Luna, License: N/A

Veronica Luna

Mathieu Muckenstur mixes up some decadent cocktails at Coco.


“You know all those pre-Prohibition-style bars downtown? We’re none of that,” says Mathieu Muckensturm, head bar guy and more at Coco Chocolate Lounge & Bistro. This is apparent the moment one walks into the space dominated by red velvet booths and chandeliers both painted and pendant. It’s refreshing to have the theme so directly stated.

Directness shouldn’t be surprising. “I’m French; we don’t keep our tongues in our pockets,” Muckensturm says. Born in Alsace, his wine background served him well at Las Canarias where he first met and worked with Coco’s owner, Philippe Placé. But there were experiences beyond wine to be mined as well. “My grandfather had a vineyard, but he also made schnapps, so from a little boy… ” No wonder he was recruited by Placé to help open Coco: his little-boy look and just-enough accent are perfect behind a bar that caters to women.

Coco’s focus on the female patron was a given from the get-go, and from that the emphasis on chocolate in many forms emerged. “We have a lot of chocolate drinks,” Muckensturm continues, “but they’re not like anyone else’s.”

Take the White Chocolate Cucumber, for example. OK, I wouldn’t have, but I also have to admit that this over-the-top-seeming blend of Hendrick’s Gin, muddled cucumber, fresh lime juice, simple syrup, Godiva white chocolate liqueur, and blue Curaçao, had a certain exotic appeal — from the pale turquoise color to the remarkably balanced flavor profile.

I felt only slightly less resistant initially to the Dulche de Coco, the bar’s most popular cocktail and Muckensturm’s baby. It’s composed of leche quemada drizzled decoratively into the glass, Tres Leches liqueur, and the “chocolate whipped” version of Pinnacle, a French vodka that comes in a Howard Johnson’s array of 29 flavors. Again, it’s remarkably seductive, and “No, we don’t talk about calories,” replies bartender Melissa in response to the inevitable question. For me, it was the chipotle-and-sugar rim that evened out the Sexual, Coco’s second most popular drink, made with vodka, Godiva, and Bailey’s.

But all is not cream and chocolate chez Coco.

“Yes, the ladies like a drink a little on the sweeter side, but we have something for everybody,” says Muckensturm. Fresh juices, mint picked fresh daily for mojitos, Texas produce used wherever possible, and a close relationship with the kitchen are all part of the equation. “I’m not gonna lie to you, we do a lot of reading, but in the long run we invent,” Muckensturm adds. He and his team come up with a new martini every week, he says, and as an example I’m treated to one created for a competition sponsored by GQ magazine.

Here’s the recipe for the Coco Thai:

We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus