Friday, April 6, 2018

barrio viejo

2 oz Añejo Tequila (Lunazul Reposado)
1 tsp Cane Syrup or Rich Simple Syrup (JM Sirop de Canne)
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass rinsed with equal parts of absinthe (Pernod Absinthe) and mezcal (Sombra), and garnish with orange oils from a twist.
After getting home from my bar shift two Friday nights ago, I selected from my Food & Wine: Cocktails collection the 2011 edition. That book contained an agave section curated by Phil Ward while he was running Manhattan's Mayahuel bar, and one of the recipes that he presented was the Barrio Viejo, a tequila Sazerac riff that included mezcal along with the absinthe in the rinse. Once constructed, the Barrio Viejo showcased an orange, smoke, and anise bouquet to the nose. Next, the cane syrup donated a richness to the sip, and the swallow gave forth agave flavors accented by clove, anise, and cinnamon spice notes.

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