Friday, March 18, 2011

Tia Juano


2 ounces (60 ml) reposado tequila
1 1/2 ounces (45 ml) Lillet Blanc
1/2 ounce (15 ml) Campari

Shake with ice and strain into a cocktail glass.

There were not many tequila drinks published by 1937 when this drink, along with several others, appeared in W.J. "Billy" Tarling's Cafe Royal Cocktail Book, which is one of the many good reasons that this title is so popular with UK bartenders.

I really like this one, which is why I translated the recipe into a 4 oz drink rather than 2 ounces. Normally I try to make my drinks 3 ounces, but that would make for some inconvenient measurements here.

I go Lillet blanc over my Noilly Prat here for its strong citrus notes as well as its thicker, silkier mouth feel. Since Lillet is not overly wine forward it tends to act more as a binder here, giving texture and character without being overwhelming.

For the tequila, a nice reposado, but nothing too fancy. I'm a longtime fan of the Cazadores, which works very well here, and have been happy to see it become cheaper and more available in recent years.

The Campari gives the drink a nice rosy color, and it's grapefruit flavors shine through and work really well with the tequila.

Ultimately, this is a tequila drink first and foremost, so use one that you like.

I found that this drink warmed well too...just another reason to go for the big drink. (It's an easy one to cut in half though for experimenting).

It is one for those who do not take sugar in their coffee or tea, as its flavors tend towards bitter and astringent - and tequila, yum. Enjoy.

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