Thursday, May 9, 2013

high noon

1 1/2 oz Blanco Tequila (Piedra Azul)
1/2 oz Triple Sec (Cointreau)
1/2 oz Campari
1 oz Pink Grapefruit Juice

Shake with ice and strain into a cocktail coupe. Garnish with a grapefruit twist.

After the Sherry Mai Tai two Saturdays ago, I decided to make the High Noon from the May/June 2013 issue of Imbibe Magazine. The recipe was crafted by Naren Young of New York City's Saxon & Parole, and it appears in the magazine's "four ingredient challenge" article. I was lured in for the combination of Campari and pink grapefruit juice has worked so well in the past such as in Chez Henri's Shiver.
The aromas of the grapefruit oils mingled with the tequila notes on the nose. An orange and grapefruit sip was followed by tequila and Campari bitter flavors on the swallow and a peppery finish.

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