GATHER JOURNAL

Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Amaderado Cocktail

Cocktails & Beverages from Issue 5 – Spring / Summer 2014 – Caravan

Ricardo Nava, head bartender at Mexico City’s Limantour Polanco, crafted a smoky añejo tequila blend based on the scent of mesquite BBQ bonfires.

makes 1 cocktail (pictured left)



  • 1 ¾ oz (3½ Tbsp) Don Julio añejo tequila
  • ¾ oz (1½ Tbsp) Cinzano Rosso
  • ⅓ oz (2 tsp) Talisker 10 single malt scotch whiskey
  • 2 dashes Angostura bitters
  • 1 dash Mozart chocolate bitters
  • orange peel for garnish

  • 1

    Stir all ingredients with ice. Strain into an ice-filled rocks glass. Garnish with a peel and, if you feel so inclined, a mesquite wood chip.