1 1/2 oz Añejo Tequila (Espolon Reposado)
1/2 oz Joven Mezcal (Sombra)
1/2 oz Lime Juice
1/4 oz Campari
1/4 oz St. Elizabeth Allspice Dram
1/4 oz Simple Syrup
Shake with ice and strain into a cocktail glass. Garnish with an orange twist.
Two Fridays ago, I opened up Gary Regan's 101 Best new Cocktails 2012 to find a drink for the evening. There, I spotted the Oaxacan Spice crafted by Michael Grassberg of Domenica Restaurant in New Orleans. Once mixed, the orange twist notes meshed well with the Campari aroma and accompanied the aged tequila notes on the nose. The lime sip was followed by a swallow that began with smokey agave flavors, followed by Campari herbal elements, and ended with allspice and the lime's tartness. Overall, I was impressed at how well the orange oil worked with the Campari on the bouquet and how well the allspice complemented the mezcal on the swallow.
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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!