Necessity, they say, is the mother of invention. That’s not quite exact. Limits are.
When one is out of one’s preferred spirits, has no citrus stocked, and is looking around for a cocktail to mix, one turns to what one has to hand. In this case, what recipes are there for tequila and vermouth?
Turns out that there’s a very fine, complex one made with just three ingredients: the Mexican Eagle. It’s also appropriate for International Migratory Bird (cocktail) Day.
- 3/4 oz. Jamaica rum
- 3/4 oz. French vermouth
- 1 1/2 oz. Tequila
Combine in your mixing glass, stir with ice, then strain to serve in a cocktail glass.
In mixing these, I used Appleton Estate V/X rum, the remainder of the Familia Camarena tequila, and Dolin dry vermouth. Afterward, I was out of both tequila and vermouth.
For those interested in the recipe for the gallon of Margaritas which was consumed at my party yesterday, I used Jeffrey Morgenthaler’s recipe from A Gallon of Margaritas by the Gallon. Below are the details on which tequila and triple sec were involved in this concoction.
A Gallon o’ Margaritas
Pour each ingredient in a gallon jug, then shake and refrigerate. To serve, wet the glass then roll in salt so that the outside rim is coated, then pour the Margarita over ice.
Monday, May 31st, I made a Margarita, c.f. CocktailDB and the International Bartenders Association.
Shook, with four cubes of ice, 2.5 oz. tequila, .75 oz. triple sec, .75 oz lime juice.
Served over three cubes of ice in an old fashioned glass rimmed with lime and salt.
A second Margarita added a bit of blackberry left over from a Blackberry Fizz I made for D.