The High Noon Cocktail
So obviously Cinco de Mayo was yesterday, but I still had a good deal of mint from my Kentucky Derby party on saturday and since I had finally found the closest thing to REAL Peach Brandy (that I know of), thanks to Dogfish Head, I wasn't quite finished with my Georgia Mint Juleps. Read about them here: http://www.artofdrink.com/jerry-thomas/pg17.phpHowever, tequila WAS on my radar as I spent the first half of last week enjoying the St. Rita cocktail which is basically a margarita with St. Germaine instead of triple sec. Delightful.
Tonight, however, I thought I'd fool around with a recipe from the new issue of Imbibe. Saxon & Parole in NYC is one of my favorite cocktail spots and this recipe comes from S&P barman Naren Young. After the first one, I upped the amount of grapefruit a bit and, for me, that made it perfect.
The Campari works surprisingly well with the tequila and triple sec and the fresh taste of the ruby red grapefruit juice just balances them all wonderfully while adding a lovely pink color.
Ingredients:
- 1 1/2 oz blanco tequila
- (I used Sauza. Not the best but not the worst)
- 1/2 oz triple sec (Cointreau)
- 1/2 oz Campari
- 1 1/2 oz fresh squeezed pink grapefruit juice
Shake about 10 seconds, until chilled.
Strain into chilled cocktail glass. Garnish with grapefruit peel.
Not too bitter, not too sweet. I think I'll have another!
