What if you take an Old Fashioned and replace the rye with tequila? Sounds like a bad hangover waiting to happen,but somehow this Mexican twist on the classic works shockingly well.
Creating a variety of cocktails that match the overall theme of a restaurant is no easy task. . We wanted to make something unique and interesting with tequila and mezcal that wasn’t just another take on a margarita (not that we have anything against those!). Here’s what we came up with: :
- 1 ½ oz Hibiscus infused Espolon Blanco Tequila (see instructions below)
- ½ oz Creyente Mezcal
- ¼ oz agave syrup
- 2 dashes Angostura bitters
- 1 dash Mole Bitters
- Garnish: flamed orange twist
Add all ingredients to an ice-filled stirring glass and stir well. Strain into a rocks glass over a clear ice cube. Twist an orange peel over the glass. Light the peel on fire and blow it out, then add it to the glass as a garnish.
Obviously, it gets its Mexican bonafides from the tequila, mezcal (hence the name, as mezcal comes Oaxaca), agave, and mole. The ratio of 3:1 tequila to mezcal gives you a nice bit of smokiness without smacking you in the face. Bruno’s idea to infuse hibiscus into the tequila was also inspired. This flavouring really shines in the final product. Here’s how it’s done:
- 1 750ml Bottle of Espolon Blanco Tequila
- 1 cup of Dried Hibiscus Flower
Combine ingredients in any large vessel and let sit for 4 hours, stirring occasionally. After 4 hours, double strain back into bottle.
Did we mention that Lexington has amazing barbecue and fantastic cocktails? Modesty is overrated.