2 oz Reposado Tequila (Espolon)
1/2 oz Madeira (Blandy's 5 Year Verdelho)
1/4 oz Maraschino Liqueur (Luxardo)
2 dash Peychaud's Bitters
Stir with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.
Two Wednesdays ago, I was reading the article on Madeira in the most recent issue of Imbibe Magazine and spotted Mike Ryan's Stockyards recipe that he created at Sable in Chicago. The last recipe we made from Sable, namely the Board of Directors, was rather delicious, so I decided to give this one a go. The Stockyards offered up a grapefruit oil and tequila aroma that led into a sharp grape sip from the Madeira. Finally, the swallow began with a combination of the tequila and a richness from the Madeira and ended with the Maraschino liqueur and spices from the Peychaud's Bitters. Overall, the Stockyards was a solid tequila Martinez sort of potation.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.