ice-berg

1 oz Reposado Tequila (Cimarron)
2/3 oz Underberg
1 oz Orgeat
3/4 oz Lemon Juice

Blend with 1 cup (8 oz) crushed ice, pour into a cocktail glass or coupe (double old fashioned glass from the freezer), and garnish with the empty bottle of Underberg.For the final Underberg mini-bottle in my three pack, I returned Brad Parson's Amaro book for a recipe called the Ice-Berg. The drink was created by Garret Richard at Prime Meats in Brooklyn where he learned to appreciate Underberg from Damon Boelte. Garret was inspired to create this drink when he observed bartender Thomas Waugh drinking Margaritas with a side shot of Underberg, and he took his mashup in a Tiki direction. I was familiar with tequila and orgeat in the Infante and have whipped up frozen Margaritas before, so this seemed like a delightful direction given my previous Underberg experiences. Moreover, the recipe soon read like a blended Alpine Sour with aged tequila instead of brandy. Once poured out and garnished, the Ice-Berg proffered a licorice, star anise, and clove bouquet to the nose. Next, creamy, caramel, and lemon notes on the sip melted into tequila, vegetal, licorice, anise, minty, and clove flavors on the swallow.