This month’s Mixology Monday is all about twists on classic cocktails, that for one reason or another do an even better job than the drinks upon which they are based.
This could be as simple as a classic Margarita with a dash with a special touch that completes it, or maybe as complicated as a deconstructed Hemingway Daiquiri with a homemade rum foam/caviar/jus/trifle. It might be taking a classic like a Manhattan and using Tequila instead of Bourbon?
Substituting tequila into a classic cocktail is exactly what I’m up to this month. A while ago I mentioned that the pairing of tequila and rhubarb bitters had potential, but I wasn’t quite sure what do with it. Lately I’ve been playing with these ingredients in a variation on the classic Martinez cocktail. Covered in greater detail here, the Martinez is made with gin or Old Tom gin, sweet vermouth, maraschino liqueur, and orange bitters. Making a few substitutions, I’ve lately been enjoying this variation I call a Mexican Martinez:
2.25 oz reposado tequila (Chamucos)
.5 oz Dolin Blanc vermouth
1 bar spoon maraschino
2 dashes Fee Bros.’ rhubarb bitters
Stir over ice, strain into a chilled cocktail glass, and garnish with a slice of orange zest expressed over and dropped into the drink.
The Dolin line of vermouths is suddenly readily available here in Portland and I couldn’t be happier. The Blanc is a sweet, floral, melony vermouth that’s absolutely delicious on its own. It works well in cocktails too, rounding out the tequila in this one while letting a little bit of lingering heat to show through. The Dolin Blanc complements tequila better than other vermouths I’ve tried, but if you can’t find it in your area experiment with other sweet vermouths. I expect you’ll find tequila makes an intriguing twist on the venerable old Martinez.
Update: What madness is this, two tequila and rhubarb cocktails in one Mixology Monday? It’s true. Michael Dietsch at A Dash of Bitters posts a Margarita variation working in Cynar, rhubarb bitters, and orange flower water. I’m sipping on one right now and can vouch for its tastiness. Check it out here.