Monday, June 22, 2015

tango 'til they're sore

1 oz Rye Whiskey (Old Overholt)
3/4 oz Peychaud's Bitters
3/4 oz Punt e Mes
1/2 oz Maraschino Liqueur

Stir with ice and strain into a rocks glass with a big ice cube.

A few Wednesdays ago, I spotted a curious drink on ShakeStir by Rafa García Febles of Shelter Pizza in New York City called Tango 'til They're Sore. Rafa explained his drink as, "A sloppy, booze-scented wet kiss to New Orleans, spotlighting its homegrown bitters against a backdrop of its favorite spirit, rye. I took inspiration from the Fritz, an equal parts drink of gin/vermouth/Peychaud's/Maraschino, played with the proportions a bit, and watched rye brawl gin to victory." Indeed, he was influenced by Ryan Lotz's Fritz which in turn was influenced by my inverse Sazerac Cocktail, The Gerty.
The Tango 'til They're Sore began with rye aromas spiced by anise from the Peychaud's Bitters. Malt and grape on the sip transitioned to more whiskey flavors on the swallow along with cherry, bitter complexity, and anise and other spice notes.

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