Monday, April 20, 2015


2 oz Reposado Tequila (Espolon)
1/2 oz Campari
1/2 oz Punt e Mes
1/2 oz Carpano Antica Sweet Vermouth (Dolin)
1 dash Chocolate Bitters (Housemade)
1 Grapefruit Twist
1 Sugar Cube (Demerara)

Muddle the grapefruit twist with the sugar cube and Campari. Add rest of the ingredients and ice, shake, and strain into a double Old Fashioned glass filled with crushed ice. Garnish with an orange twist.

Two Sundays ago, I turned to the Food & Wine: Cocktails section of my bookshelf and found an interesting and unmade recipe from the 2011 edition called the R'Cobbler. The drink was created by Phil Ward who described the idea as, "I am a Campari-holic and I also love grapefruit twists and mole bitters. This drink is my trifecta." Evidence suggests that this cocktail appeared on Mayahuel's menu as a blanco tequila drink around 2009. I was drawn to the recipe initially for it reminded me of a more bitter Rosita; perhaps, the "R" in R'Cobbler stands for Rosita after all. Now, I realize that it is probably an extension of Phil's Cornwall Negroni that he created at Gary Regan's Cocktails in the Country in 2005. While there has not been a Cocktails in the Country for a while, Gaz is bringing back the tradition this year and I have a spot reserved for the May 11-12th event (more info in the link)!
The R'Cobbler began with an orange aroma that led into a fruity sip with grape, orange, and other citrus notes. The swallow though began with tequila, earthy bitter, and chocolate flavors, and ended with spice from the bitters and lingering citrus notes from the muddled grapefruit twist on the finish.

No comments: