Sunday, February 19, 2012

La Plaza Vieja (redux)

I've done a version of this drink before, but this is a somewhat more subtle take.

1 oz aged rum (3 years old at least, preferably 5+)
1 oz aged tequila (either a resposado or a young-ish anejo seem to work)
1 oz sweet vermouth (preferably Italian)
2 dashes aromatic bitters (we'll be using a fantastic ras-el-hanout bitters at the restaurant)
2 dashes orange bitters
2 dashes celery bitters
2 drops liquid smoke (yes, drops)

Stir and strain into a cocktail glass.  Garnish with a lime wheel.

The recipe for this version is a little more complex, but if making a bunch of them you can premix the last five ingredients.  Better yet, use a good embittered vermouth like Carpano Antica or Cocchi Torino, adding only celery bitters and liquid smoke.

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