Improved Tequila Cocktail

By CVoisey

"Improving" a cocktail does not necessarily mean making it better. The term simply means something was added to the traditional combination of spirit, sugar, water, bitters associated with an old fashioned style cocktail. In this case, Charlotte "improves" this tequila old fashioned by adding Maraschino and two types of bitters.

Recipe

Ingredients

2 oz Milagro Barrel Select Silver Tequila

2 dashes Angostura Aromatic Bitters

2 dashes Peychaud's Bitters

1 bar spoon simple syrup

1 bar spoon Maraschino liqueur

Instructions

Stir all ingredients with ice.

Strain into a pre-chilled cocktail coupe.

Garnish with a lemon twist.

Comments
steve7500 24 Jul 2012
11:56 am

Charlotte, that looks appealing . I wonder if using a bar spoon of AGAVE Nectar in place of Maraschino Liqueur would work in this cocktail ?

Philip Heesen, III 24 Jul 2012
12:14 pm

Sipping on this right now and I’m very much enjoying it.  I don’t have the Milagro unfortunately but my Espol√≥n silver is doing the trick.  It is very elegant and as Ms. Voisey said, it is spirit forward and martini-esque.  A great drink!

blair frodelius 24 Jul 2012
2:13 pm

Nice to have a tequila based cocktail that doesn’t include citrus! 

Cheers!

Blair Frodelius
GoodSpiritsNews.com

8stringfan 24 Jul 2012
5:15 pm

Steve, I don’t mean to speak for Charlotte, but IMO, there’s no sub for maraschino.  It’s a very unique flavor - not really cherry so much as slightly nutty, mostly due to the pits being used as part of the recipe.  There’s already simple syrup, so agave nectar would really just be the equivalent of adding another sweetener.

steve7500 26 Jul 2012
3:08 pm

Thanks Alex,Point well taken. I actually said that because I didn’t have the Marschino on hand. I DO agree with you - and I don’t like “Too Sweet” anyway.
Steve

steve7500 29 Jul 2012
3:43 pm

Don’t wait for an answer from CV - she doesn’t email. I do enjoy her clips but ask the other s the question, they’ll respond.

Andrew Farach-Colton 30 Jul 2012
9:02 am

Steve: You might try using agave nectar in place of the simple syrup. Phil Ward’s brilliant Oaxaca Old Fashioned calls for a barspoon of agave nectar as the sweetener and it works like a charm.

http://www.nytimes.com/2009/12/30/dining/302crex.html

steve7500 30 Jul 2012
12:29 pm

I have done this very thing with other cocktails. I will check this out..My wine store is out of Maraschino Liq. so I am waiting until it comes in. Thanks and will let you know.

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