Sunday, June 19, 2016


1 1/2 oz Blanco Tequila (Espolon)
1/2 oz Calvados (Boulard VSOP)
1/2 oz Cortado Sherry (Lustau Oloroso)
3/4 oz Lime Juice
3/4 oz Simple Syrup
1/2 oz Egg White (1 whole Egg White)

Shake once without ice and once with ice, and strain into a cocktail coupe.

Two Sundays ago after my shift, I decided to make a recipe from Imbibe Magazine's article on tequila-sherry drinks. The one I selected was created by Paul McGee at the Cherry Circle Room in the Chicago Athletic Association Hotel. The bar's Facebook provided the explanation of "This refresher is named for the highland agave growing region." Besides the tequila and the sherry, Paul's drink took the form of an egg white sour with some Calvados in the mix that reminded me of the Pink Lady's structure.
The Altamira presented a fruity grape aroma that prepared the mouth for the sweet, creamy lime and grape sip. The drink rounded off with tequila, apple, and nutty sherry notes on the swallow.

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