12/04/2016 , 3m

This is a new classic from Nick Cuarana that I found on the Serious Eats website. I wanted to find a deeply flavored tequila cocktail, and this one fits the bill. Ostensibly it appears to be related to a Sazerac, and there is an absinthe component, but this one stands just fine on its own.

You can try any kind of tequila in this — a mezcal may even be tasty. The añejo imparts a lovely color and depths, I think. I've been drinking the Tempus Fugit creme de cacao lately, and it's terrific stuff — give it a try, if you can find it.

  • Absinthe, to rinse the glass
  • 2 ounces añejo tequila
  • 1/2 ounce creme de cacao
  • 2 dashes Angostura bitters

Rinse the inside of a rocks glass with the absinthe until it is well covered. Discard the excess absinthe (really, just drink it). Add ice. Add the tequila, creme de cacao and bitters. Give it all a gentle stir. Garnish with an orange twist.

Photos by Lisa Denkinger

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Off to Osaka Kevin MacLeod ( Licensed under Creative Commons: By Attribution 3.0 License