Name: Dovetail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Blanco tequila; 15 ml Maraschino liqueur; 15 ml Lime juice; 30 ml Pink grapefruit juice; 2 dash Creole bitters

Dovetail
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Glass:

Photographed in a Bobo Boobette

Ingredients:
1 ¹⁄₂ fl oz	Patrón Silver blanco tequila
¹⁄₂ fl oz	Luxardo Maraschino liqueur
¹⁄₂ fl oz	Lime juice (freshly squeezed)
1 fl oz	Pink grapefruit juice (freshly squeezed)
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lime wedge.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with lime wedge on rim.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Paloma-inspired (Paloma is Spanish for dove) riff on a Hemingway Special Daiquiri.

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History:

Adapted from a recipe created in 2015 by Andy Chu at Everleigh in Melbourne, Australia.

Nutrition:

One serving of Dovetail contains 148 calories

Alcohol content:

1.3 standard drinks
16.05% alc./vol. (32.09° proof)
18.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

12th July at 13:10

We enjoyed this but think that it benefits from a bit of simple syrup (or agave) just to round it out. We added just 2.5ml but maybe 5ml wouldn't be excessive. Our first thought was that it looks like a shy Margarita.

Cliff Marx

11th July at 02:22

Following Jame's advice, I added only 3/4 oz. grapefruit juice. This made a very tasty cocktail. Of course, I'll try as written to compare.

Doug Bain

11th July at 02:16

Absolutely fantastic. I never would have thought to add Peychaud's to this mix, but it brings it all together.

James Demers

11th July at 01:38

Grapefruit really dominates the flavors in this recipe, and the maraschino can't compensate for the bitterness. I may try cutting the grapefruit by 50%.

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