Name: Spanish Eyes
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Reposado tequila; 22.5 ml Amber quinquina; 22.5 ml Pacharan liqueur; 5 ml Mezcal; 22.5 ml Orange juice; 4 drop Chocolate bitters

Spanish Eyes
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Serve in a Coupe glass

Ingredients:
³⁄₄ oz	Patrón Reposado tequila
³⁄₄ oz	Amber quinquina aperitif aromatised wines
³⁄₄ oz	Pacharan liqueur
¹⁄₆ oz	Del Maguey Vida Clásico Mezcal
³⁄₄ oz	Orange juice (freshly squeezed)
4 drop	Chocolate bitters

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of orange zest and star anise.

How to make:

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

Garnish:

EXPRESS orange zest twist over cocktail and discard.
Garnish with star anise floated on cocktail.

Review:

Reminiscent of a Mexican Blood & Sand, refreshing and complex.

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History:

Created in August 2015 by yours truly at the Cabinet Room, London, England. Why Spanish eyes? Tequila distillers speak Spanish, Byrrh is made close to the Spanish boarder, pacharan is very Spanish, as are the best oranges. Plus my missus is half Spanish, so has brown eyes, and this drink is brownish.

More cocktails by Simon Difford

Nutrition:

One serving of Spanish Eyes contains 138 calories

Alcohol content:

1.1 standard drinks
15.88% alc./vol. (15.88° proof)
15.1 grams of pure alcohol

More Aperitivo/aperitif cocktails

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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Michael Zuercher

11th August at 01:52

Delicious riff on the Blood & Sand, and the Pacharán liqueur fits in very well (maybe reduce it a little and increase the tequila to make a dryer cocktail).

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