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Tuesday, April 30, 2013

Tequila Mole Manhattan Cocktail will prepare you for Cinco de Mayo

Tequila Mole Manhattan Cocktail
Regular readers have seen many mentions of the Manhattan in these posts.  That classic cocktail, and all of its variations, are perennial favorites.  While the classic Manhattan is made with Rye or Bourbon, Manhattans are commonly made with every type of Whiskey.  (My Chocolate Corann, another variation, uses Irish Whiskey.)  But what about Tequila?  In an article in the most recent issue of Wine Spectator, Jack Bettridge presents a recipe for a surprisingly good Tequila Manhattan.  Like a Perfect Manhattan, it uses both sweet and dry Vermouths.  Of course, my bar is not stocked with the exact ingredients required for Bettridge’s recipe, but his proportions and a little experimentation with ingredients on hand soon had me sipping a very serviceable Tequila Manhattan.

Familia Camarena Tequilas are surprisingly good for the price (around $20), so their Reposado provided a good foundation.  For Vermouths, Dolin Blanc and Carpano Antica sounded like they might work, and did.  Gran Gala is a Triple Sec that resembles Grand Marnier, but at a lower price point.  The proportions of the bitters were changed a little, but those are always a matter of personal taste.  Give my recipe a try, here’s hoping you enjoy it, but my hope is that this post will encourage you to experiment with your own ingredients until you develop a Tequila Manhattan that fits your palate to a “T” (for Tequila).

Tequila Mole Manhattan
  • 1 ½ oz Familia Camarena Reposado Tequila
  • ¾ oz Dolin Blanc Vermouth
  • ½ oz Carpano Antica Vermouth
  • ½ oz Gran Gala (Triple Sec)
  • 2 drops Angostura Bitters
  • 4 drops Bittermens Xocolatl Mole Bitters

Fill a mixing glass 2/3 full with ice and pour in the ingredients. Careful with the Angostura, it’s hard to get just 2 drops.  Stir briskly with ice and strain into a pre-chilled cocktail glass.  If you don’t think it looks good naked, garnish with a twist of lime.

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