I’ve been making this cocktail for a while when cocktail geeky or bartender type people ask me for a Mezcal, Tequila, or Agave “Dealer’s Choice Cocktail”. It’s just kind of fun to mess with people and not make a shaken citrus or fruit based cocktail. For obvious reasons, I usually just call it a “Death and Company” or “Phil Ward” style cocktail. However, checking with one of the bartenders at Death and Co, it turns out it isn’t actually a Death and Company cocktail. Damn. That meant I had to think of a name.
A guest the other night quite enjoyed it and suggested calling it the “Balthazar Cocktail”. Odd. The Donkey or the Getty? The Burro or the Ass? I didn’t ask, so I leave it up to you to make the call.
1 1/2 oz El Tesoro platinum tequila
1/4 oz Benesin Mezcal
1/4 oz Yellow Chartreuse Liqueur
3/4 oz Dolin Blanc Vermouth
dash orange bitters
Stir with ice and strain into a cocktail glass. Squeeze orange peel over glass and discard.
Port Wine Cocktail (No. 2)
Squeeze orange peel on top.
1 Dash Angostura Bitters.
1 Dash Orange Bitters. (Angostura Orange Bitters)
2 Dashes Curacao. (1/2 tsp. Brizard Curacao)
1 Glass Port Wine. (2 oz Ficklin Tinta Port)
Stir well and strain into Port Wine glass.
OK, now that is a cocktail, at least! Bitters, Curacao, and Port Wine!
And, as such, fairly enjoyable.
I have to admit being a bit fond of Ficklin’s Ports. In 1941 UC Davis issued a report suggesting that it would be very possible to produce wines in California from Port varietals which were on par with those from their country of origin. In 1948 Ficklin Vineyards accepted that challenge and began growing Portuguese varietals from UC Davis Cuttings for the production of Port Style wines.
The Ficklin Tinta is a lighter style Wine which doesn’t hit you over the head with sweetness, so I could see this cocktail working before or after dinner. I guess, especially, if you didn’t feel like dragging liquor into your night’s affairs.
Interesting Tidbit from an old “WineDay” Article, “When Ficklin was founded, Americans drank three bottles of Port and Sherry for every one of table wine such as “Pinot Chardonnay” or Zinfandel.”
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.