Name: Spanish Eyes
Total time: 2 min
Cuisine: Cocktail
Ingredients: 22.5 ml Reposado tequila; 22.5 ml Byrrh; 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	Byrrh aperitif aromatised wine
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

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest (discarded) & float star anise.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Review:

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

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History:

Created in August 2015 by yours truly (Simon Difford) 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
16.06% alc./vol. (16.06° proof)
15.3 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.