Cocktailing

Federation

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This is a new classic from Nick Cuarana that I found on the Serious Eats

website. I wanted to find a deeply flavored tequila cocktail, and this one
fits the bill. Ostensibly it appears to be related to a Sazerac, and there
is an absinthe component, but this one stands just fine on its own.

You can try any kind of tequila in this — a mezcal may even be tasty. The

añejo imparts a lovely color and depths, I think. I've been drinking the
Tempus Fugit creme de cacao lately, and it's terrific stuff — give it a
try, if you can find it.

  • Absinthe, to rinse the glass
  • 2 ounces añejo tequila
  • 1/2 ounce creme de cacao
  • 2 dashes Angostura bitters

    • Rinse the inside of a rocks glass with the absinthe until it is well

    covered. Discard the excess absinthe (really, just drink it). Add ice. Add
    the tequila, creme de cacao and bitters. Give it all a gentle stir. Garnish
    with an orange twist.

    Photos by Lisa Denkinger

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    Off to Osaka Kevin MacLeod (incompetech.com)

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    CocktailingBy Troy Denkinger
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