About
This tequila old fashioned was created by Jim Meehan (@mixography) at PDT in New York City. Meehan has said that when working with great tequila, his goal is not to get in the way. Rather than relying on traditional bitters like Angostura or Peychaud’s, which he associates more with barrel-aged spirits and gin, he turns to alternative bitters to add seasoning without masking the spirit. Here, celery bitters provide subtle lift and savoriness, while grapefruit oil brightens the drink. I came across his explanation via Emily Arden Wells’ write-up (@gastronomista_), and it really clarified why this cocktail works as well as it does.Cheers y’all!
Ingredients
- 2 oz · 60 mltequila blanco
- 1 tsp · 5 mlagave syrup
- 2 dashescelery bitters
- grapefruit peel oil
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Express grapefruit peel oil over the surface.
- 5
Garnish with a grapefruit twist.
- 6
Note: I believe Meehan originally expressed the grapefruit peel oil directly into the empty glass before straining the cocktail.
anatomyofadrink.com/cocktails/san-miguel