- 2 oz Cimarrón tequila reposado
- ½ oz Pierre Ferrand dry curaçao
- ½ oz tawny port
- ¼ oz yellow Chartreuse
- 2 dashes Regan’s orange bitters
- ¾ oz/½ oz Japanese jigger
- 2 oz/1 oz Japanese jigger
- Mixing glass (you can get something cheaper and less ornate like this mixing glass or even use a pint glass if aesthetics aren’t important)
- Hawthorne strainer
- Channel knife (I actually use the one from Cocktail Kingdom, but as of this writing, they’re out of stock)
Add ingredients to ice-filled mixing glass (I always add the bitters to a stirred cocktail first to ensure that they don’t end up just sitting on top of the ice), and stir until the mixture is fully chilled. Strain into a coupe, and garnish with a long orange twist.
This is definitely a spirit-forward cocktail. All the sweetness introduced by the tawny port, curaçao, and yellow Chartreuse is balanced by spiciness of the tequila, bitters, and yellow Chartreuse. (It almost begs the question of whether you should just drink yellow Chartreuse by itself. If you happen to wind up in the Alphabet City bar in Kyoto off of Pontocho Alley, getting a glass of yellow Chartreuse on the rocks with a hand-carved cube wouldn’t be the worst way to spend part of your night, but I digress.)
The port and curaçao are what give the drink its body, and the former provides the rich red hue, while the latter serves as a sort of bass note to the orange twist and orange bitters. The interplay between the bitters, Chartreuse, and hot, funky, smoky tequila is where the magic lies, and it keeps the drink from becoming too cloying, although the mouthfeel is very syrupy. I think if you enjoy Manhattans and tequila, this cocktail should be up your alley.
Embarrassingly, despite being an Angeleno, my español is anything but bueno, but the drink’s name is my attempt at acknowledging the holiday season. Plus I think it rolls of the tongue well.