Monday, July 22, 2019

del rio

1 1/2 oz Blanco Tequila (Lunazul)
3/4 oz Manzanilla Sherry (Lustau Fino)
3/4 oz Elderflower Liqueur (St. Elder)
2-3 dash Angostura Orange Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.
Two Tuesdays ago, I reached for Clair McLafferty's The Classic & Craft Cocktail Recipe Book and spotted the Del Rio by the Bon Vivants' Scott Baird. The combination reminded me of John Gertsen's Means of Preservation but with tequila and a dry sherry instead of gin and dry vermouth. Once prepared, the Del Rio welcomed the senses with a grapefruit oil, tequila, and floral aroma. Next, a melon-like fruit note on the sip from the elderflower liqueur gave way to tequila, floral, and savory notes from the fino on the swallow.

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