Monday, April 24, 2017

death in the garden

1 oz Blanco Tequila
1/2 oz Giffard Orgeat
1/2 oz Campari
1/2 oz Lime Juice
8 leaf Mint

Shake with ice, strain into a cocktail coupe containing 1 oz Kila Cava, and garnish with a floated mint leaf.

Two Mondays ago, Andrea and I made our way down to the South End to have dinner at Estragon. For a first drink, I spotted a recipe in Sahil Mehta's drink notebook that seemed like a sparkling tequila version of his Kamayura. Later, it got dubbed the Death in the Garden after the 1956 Luis Buñuel movie.
The Death in the Garden shared a mint and agave nose that later displayed orgeat aromas. Next, a carbonated lime sip gained a bit of creaminess from the orgeat as the cava's bubbles decreased over time. Finally, the swallow offered tequila, nutty, and mellow bitter orange flavors with a minty finish.

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