switchblade

2 oz Blanco Tequila (Cimarron)
3/4 oz Lime Juice
1/2 oz Crème de Cacao (Bols White)
1/4 oz Simple Syrup

Shake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.Two Tuesdays ago, I spotted a recipe that reminded me of the Red Grasshopper on the Bartender's Choice app called the Switchblade. The Switchblade was created by Riley Perrin at Nashville's Attaboy in 2018, and it fell in line with that bar lineage's fascination with the lesser known classic, the Holland Razor Blade. Since the Red Grasshopper was delicious, I was curious to see how the crème de cacao in place of the honey would fair in this build. Here, the nose was full of vegetal, lime, and chocolate aromas. Next, a lime-driven sip opened up into tequila and chocolate flavors on the swallow that got spicier over time.