Anejo tequila is not normally used for mixing; pairing it with herbal-honey Benedictine and the bright white-wine-and-citrus notes of Lillet Blanc is certainly strange. But somehow those ingredients fit together in this bold and complex cocktail.
This inventive riff on the classic Vieux Carre was created by Kacy Fitch of the Zig Zag Cafe in Seattle.
- 2 ounces añejo tequila
- 1 ounce Benedictine
- 1/3 ounce Lillet Blanc
- 2 dashes Peychaud's bitters
- Twist of lemon peel, for garnish
Fill a (metal) cocktail shaker halfway with ice. Add the anejo tequila, Benedictine, Lillet Blanc and bitters. Stir until frost forms on the outside of the shaker, then strain into a cocktail (martini) glass. Garnish with the lemon twist.
From "Tequila," by Joanne Weir (Ten Speed Press, 2009).
Tested by Randy Richter.
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