Friday, December 7, 2018


2 oz Añejo Tequila (Cimarron Reposado)
3/4 oz Blanc Vermouth (Dolin)
1/2 oz Cynar
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.
Two Fridays ago, I uncovered the Mexicano in the Shakestir archives that was crafted by Gina Kent at the Soho House in West Holywood in 2014. I met Gina back in 2015 when I attended the same Camp Runamok session, so I was curious to give one of her recipes a try. With tequila and Cynar in the mix, it was seemed like a win akin to the Augie March and Luna de Cosecha. Once stirred and strained, the Mexicano gave forth a grapefruit and agave aroma with a darker note from either the Cynar or molé bitters. Next, a white wine sip with a hint of caramel gave way to tequila flavors blending into the funky Cynar ones on the swallow along with a chocolate finish.

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