Her Lips Were Devil Red 1.000

Jahi Chikwendiu/The Washington Post

Spirits Mar 14, 2012

It's not every day that you see an anejo tequila used in a cocktail. In naming this drink, Estadio bartender Alexandra Nichols says, she was pondering who might drink it, and "I imagined the woman described in 'Livin' La Vida Loca,' by Ricky Martin."

The addition of adobo-infused agave nectar gives this Manhattan variation extra zip. In a pinch, Spirits columnist Jason Wilson suggests a quickie shortcut: Crush a dried hot pepper and stir it into a few ounces of agave nectar, let the mixture infuse a few minutes, then strain out the pepper before using the nectar.

Servings: 1
  • Ice
  • 2 ounces añejo tequila
  • 1 ounce sweet vermouth
  • 2 dashes orange bitters
  • 1 teaspoon adobo-infused agave nectar (see NOTE)
  • 1 twist orange peel


Fill a mixing glass halfway with ice. Add the tequila, vermouth, bitters and agave nectar. Stir vigorously, then strain into a chilled cocktail (martini) glass. Garnish with the orange peel twist.

NOTE: To make adobo-infused agave nectar, combine 1 cup of agave nectar and 1/2 tablespoon of sauce from a can of chipotle peppers in adobo.

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Recipe Source

From Alexandra Nichols of Estadio.

Tested by Jason Wilson and Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.