Tuesday, September 5, 2017


1 1/2 oz Reposado Tequila (Lunazul)
1/2 oz Mezcal (Montelobos)
1 oz Drambuie
3/4 oz Lime Juice

Shake with ice and strain into a salt-rimmed cocktail coupe; I split the drink into two vintage cocktail glasses. Perhaps half-salting the rim would work well here (see below).
Two Tuesdays ago, I delved into my collection of Food & Wine: Cocktails books and found the Broxburn in the 2011 edition. The recipe was crafted by Phil Ward as a Margarita riff at Mayahuel, and he named this drink after the town in Scotland where Drambuie is made. Once prepared, the Broxburn gave forth an agave nose with hints of smoke. With the rim, the sip shared salt and lime notes and the swallow offered honey and agave flavors. Interestingly, when tasted once the salt rim was worn away, the sip was lime with malt notes and the swallow displayed agave and Scotch flavors. Indeed, the difference was stunning enough that perhaps I would recommend only covering half the rim with salt.

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