Earlier this summer, I decided the time had come for me to finally start wrestling with tequila cocktails. Until then, tequila had been a big blind spot for me, so over the past few months, I’ve tried to clear that up by playing with different bottlings and recipes to get a better idea of the spirit.
One of the first off-the-beaten-path tequila drinks I was introduced to was composed of (this is from memory, so I could be slightly off) reposado tequila, Lillet, Licor 43 and Peychaud’s bitters. It tasted like it should work, but it never completely did — the flavor was about 80 percent there, and I loved the interplay between the tequila and the Licor 43, but I couldn’t figure out what to do to make it go over the top.
Tonight I tackled it again, substituting amontillado sherry for the Lillet. I think the result is pretty good — maybe a tad on the sweet side — but I’m hoping that some of the licoristes that come by here could take a stab at it and let me know what they — what you — think. And, if it turns out I’ve reinvented the wheel and this drink has been on a bar menu somewhere for the past two years, I hope someone will let me know before I look like a TOTAL jackass.
Here’s the drink:
- 1 1/2 ounces reposado tequila (I used Herradura)
- 3/4 ounce Licor 43
- 3/4 ounce amontillado sherry (I used Hidalgo Napoleon amontillado)
- 2 dashes Peychaud’s bitters
Stir with ice, strain into chilled cocktail glass. Grapefruit twist.
So, anybody? Thoughts? Hello, is this thing on?