Friday, November 19, 2010

kilted pistolero

1 1/2 oz Tequila Blanco (Espolón)
3/4 oz Lemon Juice
3/4 oz Drambuie
2 dash Angostura Bitters

Shake with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.

Last Friday night for cocktails, Andrea requested the Kilted Pistolero that she spotted in the latest issue of Imbibe magazine. The drink was created by Greg Best of Holeman & Finch Public House in Atlanta Georgia and features a combination of tequila and Drambuie balanced by citrus and bitters. After being introduced to the tequila and Drambuie pairing by Misty Kalkofen via a Prince Edward variation and reinforced by my Gory Guerrero, I was excited about giving the Kilted Pistolero a try.
The cocktail started with the aroma of the freshly grated nutmeg with hints of tequila poking through. A honey sweet-lemon sip was followed by a medley of vegetal notes from the tequila, spice notes from the Angostura, and floral ones from the Drambuie. While the drink had a slightly sharp edge to it, it was not as sharp as many tequila drinks. Moreover, I quite enjoyed Greg's choice of garnish for nutmeg and tequila go surprisingly well together.

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