If you’re like me – or most people in this world – you’re not exactly a fan of Monday and probably wish we could have more or a weekend and less of the rest of the week. So when my friend Ado from Solbeso reached out to me about a showcasing event for their cacao drink, there was no way I could turn it down.

And what better way to enjoy this opportunity than by sharing the wealth with one of my best friends. Immediately after being invited I reached out to my friend Josy, so that we could enjoy the showcase together.

The event took place at the Villa Azur Restaurant & Lounge in Miami Beach. The entrance was lined by a wall of hanging champagne bottles leading into a wonderfully airy lounge with dark wooden floors and plenty of doors and windows to let in the warm Miami air. Here we got to not only learn about this innovative cacao drink  – from the founder of Solbeso himself, Thomas Aabo – but also got a taste of all the ways it can be mixed and paired – all the questions answered by Mixologist, Amaury Robayo.

Solbeso is a spirit made from cacao fruit. The name literally means “kissed by the sun” and dates back to the Aztec empire where great emperors – like Montezuma – let the cacao ferment under the sun and then drank it as a delicacy. Called the “Food of the Gods,” cacao was consumed because of its health benefits and abundance of stimulants – like theobromine, a natural mood enhancer known to promote feelings of bliss. By channeling those who came before us, my friends at Solbeso have been able to create a delightfully smooth spirit that perfectly encompasses the tropical flavors of the New World.

The drink came about when Thomas Aabo & partner Thomas Higbee discovered that after cacao pods are harvested, the pulp of the fruit is thrown away because it oxidized and fermented. Seeing all of the fruit that went to waste they decided they could transform the remnants into this spirit. Aside from the creating of this lush drink, Solbeso also works directly with local growers of the cacao fruit. By educating these growers on all the ways cacao can be reclaimed, the company has been able to provide additional value to the product and widened the job market for these communities who critically need it.

After learning all about the history and the process, it was finally time to drink.

The first rule of Solbeso… you have to try it neat to be able to fully appreciate the aroma.

But don’t be fooled, just because the drink originates from the same fruit as chocolate doesn’t mean you’ll find the same taste. Instead the drink resembles tequila, with a citrusy twist and only an oh so slight aroma of chocolate. On its own, the drink hits you with a complexity of flavors and goes down as smoothly as water.

Next, we got to try the spirit in a mixed drink, and learned of other recipes ranging from using 1 ingredient to 11 or 12 ingredients for a more complicated drink.  Here I found that instead of being overpowered by the other items, it uses them instead to play up its own flavour for a delectable and refreshing drink.

Whether it’s taken neat or in a concoction, Solbeso is the drink to try – if only to transport yourself to a tropical paradise for a moment.

Disclaimer: I was a guest of Solbeso in exchange for this review.  My opinions are my own, and I only write honest and truthful reviews.