el mariachi club

2 oz Blanco Tequila (Casa Noble)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 oz Kümmel (Helbing)
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
In thinking about the tequila-kümmel pairing from the Silver Surfer two nights prior, I wondered what it would do in a Georgetown Club Cocktail that Charles H. Baker, Jr. had in Guyana. Instead of white rum and falernum, the tequila-kümmel combination seemed like it would slide in well to that drink skeleton especially if complemented by some chocolate molé bitters. For a name, Andrea suggested the El Mariachi Club for mariachi music centers around the heart of tequila in Guadalajara, Jalisco. Once prepared, El Mariachi Club proffered lemon oil notes that brightened an agave and cumin nose. Next, a semi-dry white wine sip led into vegetal tequila and caraway spice flavors on the swallow with a chocolate finish. Overall, Andrea commented that this would make a great aperitif for it promoted salivation with its dry and savory elements.