Though I love introducing you all to new and exciting bottles, my bar cart is rapidly filling up, so I’ve been trying to find new and exciting ways to use up the alcohol I already have. My process for doing so is pretty advanced: I google random combinations of the ethanol I own until I find something that sounds good.
Last weekend, Sunday lived up to its name, and I was able to enjoy a few cocktails in a sunny cocktail bar in southeast Portland. I started with a coconut gin negroni and, while sipping on that, a sassy little number with Squirt (one of my favourite sodas as a youth) caught my eye.Read more
This is what led me to discovering the “Repo-Bénédictine Manhattan”, which contains neither whiskey nor vermouth, but is prepared in the style of the iconic drink. Bénédictine is more complex and flavourful than most sweet vermouths out there, so I was fine with that swap, and was happy to find it played very well with the somewhat grassy añejo tequila I had on hand.
The original recipe calls for more tequila than liqueur, but I vastly prefer the latter to the former, so I made it into a one-to-one kinda deal. (If that proves to be too sweet for you, drop the liqueur to 22ml and up the tequila to 60ml)
I also went with lime bitters, because they were there and just felt right, but you could use your basic Angostura, or even grapefruit bitters if you wanted to get really crazy.
To make this beverage, you will need:
- 45ml respado or añejo tequila
- 45ml Bénédictine
- 4 dashes lime bitters
Add everything to a glass filled with ice and stir to chill. Strain into a lowball over a big cube, and garnish with a strip of lime zest if you wish to break free and go wild with a fourth ingredient.