1 oz Martini & Rossi Rosé Vermouth
1 oz Espolón Blanc Tequila
2 dash Peychaud's Bitters
Stir with ice and strain into a cocktail or other small glass.
Monday last week, Andrea and I went to Pomodoro in Brookline and sat at the bar to have dinner. There, the honorable Stephen Shellenberger was presiding, and for a first drink, he made me an equal parts tequila number that matched the agave spirit with Cynar and rosé vermouth. While I have mentioned how well tequila and Cynar pair up such as in Under the Volcano, I had never had it with rosé vermouth. However, I have noticed how well it works with blanc (sweet white) vermouth such as in the Rojo Bianco and the Mary Sharon, so I figured this would be similar. When I asked Stephen about the drink concept, he described how he inverted the aromas in the classic Negroni but left the gustatory proportions the same.