About
This cocktail is sourced from the Café Royal Cocktail Book (1937) and described in The Madrusan Cocktail Companion as an Old Pal with tequila. Tequila replaces the usual rye, giving it a slightly brighter, more herbaceous backbone, while Campari and dry vermouth keep the bitter-dry balance familiar. Originally served in a coupe, I opted for a big rock here as it continues to evolve when you drink it…plus, who can say no to a big clear rock?Cheers y’all!
Ingredients
- 1½ oz · 45 mltequila blanco
- ¾ oz · 22.5 mldry vermouth
- ¾ oz · 22.5 mlCampari
- orange 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 orange peel oil over the surface.
- 5
Garnish with an orange twist (optional).
anatomyofadrink.com/cocktails/tia-juano