Monday, May 7, 2018


1 oz El Tesoro Blanco Tequila
1/2 oz Dolin Blanc Vermouth
1/4 oz Marie Brizard White Crème de Cacao (Bols)
1/4 oz Campari
1 tsp Ginger Syrup (1 coin Ginger, muddled)

Shake with ice, strain into a flute glass, and top with champagne (2 oz Willm Blanc de Blancs).

Two Mondays ago, I selected the Death & Co. Cocktail Book for a recipe idea. There, I landed upon the Flaquita by Jessica Gonzalez; she created this drink in 2011 and dubbed it after her nickname from when she worked in restaurants back in Florida. With the agave, Campari, and cacao combination found in Mon Sherry Amour and other drinks, I was game to give this one a go.
The Flaquita's herbal notes from the tequila mingled with sparkling wine and hints of chocolate on the nose. Next, a carbonated white grape and lemon sip led into tequila and bitter orange-chocolate on the swallow that finished with ginger's bite.

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