Curar la resaca: aka Hangover Cure

For those of you who have been following both of my blogs, you may remember that in my post last week I made an aside about Italian amari in a tequila bar, and this cocktail was one I had in mind.  Liqueurs and liquors are absolutely able to cross the regional lines of cuisine (such is one of the truly great aspects of globalization in commerce), but it's important to keep the spirit of your brand at the core of your creations when building a cocktail list.

This cocktail was created for the brunch menu of a tequila bar with Mexican cuisine.  I will be the first to admit that I'm one of those bartenders who love Fernet-Branca, and because of the growing popularity of amari I was determined to find a reason to carry it on this shelf.  Fernet-Branca is one of those post-dinner liqueurs that helps stimulate digestion, and the heavy mint overtones immediately brought it to mind as something to soothe a stomach still reeling from last night's festivities--a real "hair of the dog" concoction.  To anchor it to the concept of the bar, I used a reposado tequila for the base and xocolatl molé bitters for the balance, sweetened it with agave nectar syrup, and rounded it out with ruby grapefruit juice and the nausea-soothing properties of ginger ale.

Curar la Resaca

 

 

Glass:  Collins/Highball
Method:  Shake and Strain

Garnish:  Orange Twist

 

1oz Milagro Reposado tequila

.5oz Fernet-Branca

.5oz Agave syrup

.25oz Fresh ruby grapefruit juice

1 dash Bitter Truth Xocolatl Molé bitters

2 dashes Regan's Orange bitters

2oz Ginger Ale (I use Canada Dry or White Rock)

 

Shake all ingredients (yes...including the ginger ale) with ice and strain into

10-12oz Collins glass filled with ice.  Garnish with an orange twist.