Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/3 fl oz | Espolon Blanco tequila |
| 3/4 fl oz | Suze gentian liqueur |
| 1/2 fl oz | Noilly Prat Extra Dry |
| 1/3 fl oz | Martini Bianco vermouth |
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Our comment:
A dry and fairly bitter aperitif-style cocktail combining tequila’s herbaceous notes and the herbal flavours of gentian.
History:
Adapted from a recipe created in 2017 by Daniel Kaizen at Calexico Adliya, Adliya, Bahrain. Daniel’s original recipe called for 40ml Olmeca Altos Blanco, 25ml Suze and 25ml Belsazar white vermouth.
Daniel says, “It’s a delicate drink made as an ode to the Tezontle, the volcanic rock that makes up the Tahona wheel used to crush agave in the traditional method of making tequila. The juxtaposition of being such a light, delicate drink bringing out the bittersweet flavours of the tequila while being quite a punchy agave faithful drink.”
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