1 1/2 oz Tequila (Cimarron Blanco) (*)
1/2 oz Campari
1/2 oz Passion Fruit Syrup
1/2 oz Ginger Syrup
3/4 oz Lime Juice
No instructions were provided. The ones I did were shake with ice, strain into a coupe, and garnish with a piece of candied ginger on a pick.
(*) The menu listed a mezcal option for $2 more.
Two Mondays ago, I uncovered a set of online flashcards for one of the Tavalota locations, and I latched on to the Golden Eagle from their Summer 2025 menu. I was able to spot this drink on the list at three of Tavalota's locations: Boise, Idaho, Redmond, Washington, and Freemont-Seattle, Washington. It was different from the Braulio-honey
Golden Eagle that I created (which was at least golden in color instead of red), and it reminded me of a tropical version of Sam Ross'
Mosquito with mezcal, Campari, ginger, and lemon. Campari of course goes well with passion fruit that I first learned about in the
Novara, so I was definitely curious to try this one. In the glass, the Golden Eagle set aloft with ginger, bitter orange, and agave aromas. Next, a lime and passion fruit sip soared into tequila, bitter orange, tropical, and ginger flavors on the swallow.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
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3 comments:
Made it as specified except I used Ocho Reposado. Both of us are getting a very strong pink grapefruit flavor and nose instead of orange anything. A very refreshing combination that doesn't come across as sweet as I anticipated. But shouldn't it be called the Pink Eagle or the Pink Flamingo or something?
And is it from "Tavolata" Italian restaurant?
Thank you for catching that spelling mistake! I'm guessing it's the golden eagle named after after the official bird of Mexico and North America's largest bird of prey. At least when named a drink that, it was at least in the ball park of golden.
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