Friday, June 24, 2016


1 1/2 oz Blanco Tequila (Avion)
1/2 oz Green Chartreuse
1/2 oz Raspberry Syrup (Royal Rose)
1/2 oz Grapefruit Juice
1/2 oz Lime Juice

Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with a grapefruit twist (grapefruit twist and spent half lime shell).

Two Fridays ago, I cracked open my new purchase of the recently updated Waldorf Astoria Bar Book. Bartender Frank Caiafra kept many of the original recipes from the 1930s edition, paired them with early 20th century variations from other tomes, and added more recent bar offerings such as the Frida. The Frida was created at the Waldorf-Astoria in 2010 for their Cinco de Mayo event as a tribute to Frida Kahlo. The combination of the drink's Green Chartreuse and raspberry syrup was alluring for it had worked so well in the Rose Dragon
The Frida shared a grapefruit and lime aroma that prepared the mouth for the citrussy sip. Next, the raspberry-Chartreuse combination did not disappoint especially with the tequila notes on the swallow.

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