Thursday, January 20, 2022

el minero

1 1/2 oz Añejo Tequila (Cimarron Reposado)
3/4 oz Aperol
3/4 oz Lustau Amontillado Sherry
1 tsp Combier Rose Liqueur

Stir with ice, strain into an old fashioned glass with ice, and garnish with orange oils from a twist (include the twist).

Two Thursdays ago, I was perusing the ShakeStir site's recipe database when I uncovered a tequila drink from Shannon Tebay at New York's Death & Co. in 2020 that was her tequila Negroni riff of sorts. Besides the Aperol and sherry duo reminiscent of the Oaxacan Standoff and Barracuda, it contained a hint of rose liqueur – a bottle that I bought in 2016 to make a few recipes from William Schmidt's The Flowing Bowl and has since laid fallow.
The El Minero donated an orange oil, floral rose, and fruity orange aroma on the nose. Next, a semi-dry grape and orange sip led into tequila, nutty, and bitter-sweet flavors on the swallow with a vegetal and floral finish. As the ice melted, the rose petal notes became a bit more prominent in the mix.

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